NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless pork chops

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 cup Green cabbage

0.25 cup Red onion

1 tbsp Apple cider vinegar

1 tbsp Whole grain mustard

2 tbsp Water

PREPARATION

• 1

  Pat the pork chops dry with a paper towel and season both sides evenly with dried thyme, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the pork chops in the skillet and sear for 4-5 minutes per side until golden brown and cooked through, then remove to a plate to rest.

• 4

  In the same skillet, add the sliced red onion and shredded green cabbage, sautéing for 3 minutes until they begin to soften.

• 5

  Stir in the apple cider vinegar, whole grain mustard, and water, scraping the bottom of the pan to release the flavorful browned bits.

• 6

  Cover the skillet and reduce heat to medium-low, allowing the cabbage to braise for 5-7 minutes until tender yet vibrant.

• 7

  Serve the seared pork chops over the warm braised cabbage, drizzling any remaining pan juices over the top.