Skillet Pork Chops with Braised Red Cabbage

These pork chops come together quickly for an easy midweek meal.

Serves 4


  • 3 tbsp. olive oil
  • 4 small bone-in pork chops
  • kosher salt
  • Pepper
  • 8 small garlic cloves
  • 4 sprig fresh rosemary
  • 1 red onion
  • 1 small head red cabbage
  • 1 apple peeled and chopped
  • 2 tsp. sugar
  • 4 tbsp. balsamic vinegar


  1. Heat oven to 425 degrees F. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.
  2. Turn the chops, scatter the garlic and rosemary around the chops and cook for 2 minutes more. Transfer the skillet to the oven and roast until the chops are just cooked through, 6 to 8 minutes. Let the chops rest for 5 minutes before serving.
  3. Meanwhile, heat the remaining tablespoon oil in a second large skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
  4. Add the cabbage, apple, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar. Serve with the pork chops, garlic and rosemary.

This recipe originally published in Woman’s Day.