• 14 Ratings

Not a fan of cabbage? You can make this same pork skillet with thinly shaved Brussels sprouts instead.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.

  • In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.

  • Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.


If you can't find pork cutlets, cut 2 8-ounce boneless pork loin chops in half crosswise. Place each piece between plastic wrap and, using a meat mallet, pound the pork to 1/4-inch thickness. Cut each pounded piece in half crosswise (you should have 8 pieces total).

Nutrition Facts

425 calories; 28 g total fat; 5 g saturated fat; 7 g polyunsaturated fat; 13 g monounsaturated fat; 64 mg cholesterol; 432 mg sodium. 873 mg potassium; 12 g carbohydrates; 4 g fiber; 4 g sugar; 37 g protein; 0 g trans fatty acid; 788 IU vitamin a; 43 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 60 mg calcium; 4 mg iron;


14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1