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Title: Pork Chops with Red Cabbage
Categories: Pork Entree *
Yield: 4 Servings
| CABBAGE | ||
| 2 | ts | Olive oil |
| 1 | sm | Head red cabbage, thinly sliced |
| 1 | Onion, thinly sliced | |
| 2 | cl | Garlic, thinly sliced |
| 1 | ts | Dried marjoram, crumbled |
| 2 | tb | Balsamic vinegar |
| PORK | ||
| 1 | ts | Olive oil |
| 4 | Pork loin chops, 1/2" thick | |
| 1 | ts | Dried marjoram, crumbled |
| 1/4 | c | Plus 2 tb canned unsalted chicken broth |
| 1 | tb | Balsamic vinegar |
For cabbage: Heat oil in a heavy large skillet over medium heat. Add cabbage, onion, garlic, and marjoram. Cook until cabbage and onion are tender, about 50 minutes. Season to taste with salt and pepper.
For pork: Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and peppe. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to a platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with a wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.
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