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Pork Chops with Cabbage & Cranberry

Pork Chops with Cabbage & Cranberry Saute

Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 Tbsp olive oil
  • 4 boneless pork chops 6-8 oz each
  • Salt, pepper and garlic powder to taste
  • 1 red onion thinly sliced
  • ½ small head red cabbage cored and thinly sliced
  • 2 tsp fennel seeds
  • ½ cup dried cranberries
  • ¼ cup water
  • ¼ cup balsamic vinegar

Instructions
 

  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Season pork chops, add to skillet and cook until browned, about 2 minutes per side. Remove from skillet.
  • Reduce heat to medium and add 1 Tbsp oil, red onion, cabbage, fennel, salt and pepper. Saute, covered, 5 minutes.
  • Stir in cranberries and water. Cook stirring occasionally, until water has evaporated.
  • Place pork chops in cabbage mixture and drizzle with vinegar. Simmer until chops are just cooked through. Serve hot.
Keyword Anti-Inflammatory, Cabbage, Complete Meal, Cranberries, Entree, Side Dish