Pork and Red Cabbage Skillet

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

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4.0 by 8 people

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  • Makes: 4 servings
  • Total Time: 25 mins

Pork and Red Cabbage Skillet

Directions

  1. Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.
  2. 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.
  3. 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.

From the Test Kitchen

*

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).

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Nutrition Facts (Pork and Red Cabbage Skillet)

  • Per serving:
  • 425 kcal ,
  • 28 g fat
  • (5 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 64 mg chol. ,
  • 432 mg sodium ,
  • 12 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 37 g pro.

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