Skillet Pork and Cabbage
Transform your weeknight dinner routine with this hearty and flavorful Skillet Pork and Cabbage recipe! Featuring tender, perfectly seasoned pork loin chops that are seared to golden perfection, this one-pan wonder is complemented by a savory medley of caramelized cabbage, sweet shredded carrots, and tangy apple cider vinegar. A splash of chicken broth brings it all together in a delicious, nutrient-packed combination that's quick and easy to prepare in under 40 minutes. Garnished with fresh parsley and customizable with an optional dash of soy sauce, this dish offers rustic comfort and bold flavors with minimal cleanup. Perfect for busy families or meal prepping, serve it hot and straight from the skillet for a wholesome, satisfying dinner any night of the week.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops (boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion (sliced)
- 6 cups Green cabbage (shredded)
- 1 large Carrot (shredded)
- 0.5 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the pork loin chops on both sides with salt, black pepper, paprika, and garlic powder.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the pork chops in the skillet and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook for 3-4 minutes until softened.
Stir in the shredded cabbage and shredded carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and caramelize slightly.
Pour the chicken broth and apple cider vinegar into the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan.
Return the pork chops to the skillet, nestling them into the cabbage mixture. Cover the skillet with a lid and cook for an additional 8-10 minutes, or until the pork is cooked through and registers an internal temperature of 145°F (63°C).
If desired, add soy sauce to the skillet for additional flavor and stir gently.
Remove the skillet from heat and allow it to rest for 2-3 minutes. Garnish with chopped fresh parsley before serving.
Serve the skillet pork and cabbage hot, directly from the pan, and enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 23.5 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 307 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
