In skillet, heat half the oil over medium-high heat.
Sal the chops and add to skillet. Brown well on both
sides, about 5 minutes each side. Remove from pan
and keep warm.
Add remaining oil, then add garlic, onion, and
cabbage. Cook till wilted and cabbage shrinks up a
bit, about 3 minute (cabbage will shrink down a
lot. You may need to do it in batches, or use a
wok). Add cider and mix to incorporate.
Now lay the chops on top of the cabbage mixture,
cover, and reduce the heat to low and cook for
another 10-20 minutes, or until pork is cooked
through. Check often to make sure you aren't burning
it.
Originally Submitted
6/16/2013
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