Pork Chops with Red Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 small head red cabbage, thinly sliced |
1 onion, thinly sliced |
2 garlic cloves, thinly sliced |
1 teaspoon dried marjoram, crumbled |
2 tablespoons balsamic vinegar |
1 teaspoon olive oil |
4 5-ounce 1/2-inch-thick pork loin chops, well trimmed |
1 teaspoon dried marjoram, crumbled |
1/4 cup plus 2 tablespoons canned unsalted chicken broth |
1 tablespoon balsamic vinegar |
Directions:
1. For cabbage: Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
2. For pork: Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.
3. Per serving: calories, 260; fat, 11 g; sodium, 94 mg; cholesterol, 60 mg Nutritional analysis provided by Bon Appétit
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