Cooking Pork Chops In A Skillet

rosemary skillet pork chops with quick braised cabbage

Steve Giralt; Food styling by Frances Boswell; Prop styling by Marina Malchin

Cooking these pork chops in a skillet makes a fast, fun, no-fuss dinner.

Cal/Serv: 528

Yields: 4

Prep Time: 0 hours 25 mins

Total Time: 0 hours 35 mins

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

2 tsp. sugar

4 tbsp. balsamic vinegar

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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.
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.
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.
Add the cabbage, 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.

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