Pork and Red Cabbage Skillet


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

Pork and Red Cabbage Skillet
Photo: Andy Lyons
Total Time:
25 mins


  • 1 medium red onion, thinly sliced

  • ¼ cup apple cider vinegar

  • Salt

  • 3 tablespoon olive oil

  • 8 2-oz. pork cutlets pieces, pounded 1/4-inch thick*

  • Black Pepper

  • 4 cup shredded red cabbage (about 1 pound)

  • ½ cup roasted and salted pepitas


  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.


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 (per serving)

425 Calories
28g Fat
12g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 425
% Daily Value *
Total Fat 28g 36%
Saturated Fat 5g 25%
Cholesterol 64mg 21%
Sodium 432mg 19%
Total Carbohydrate 12g 4%
Total Sugars 4g
Protein 37g
Vitamin C 42.5mg 213%
Calcium 60mg 5%
Iron 3.5mg 19%
Potassium 873mg 19%
Folate, total 34.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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