Simple Skillet Baked Pork Chops Recipe With Cabbage & Potatoes (7 Ingredients) Pork High Fiber Recipes High Protein Recipes Dinner Vegetables Gluten-free Budget Recipes Irish Recipes

Pork chops are on the menu quite often at my house. But for some reason, I crave them even more when the weather turns cooler and fall starts to roll in. Another ingredient that gets to shine in the spotlight, especially during October, is cabbage. This simple skillet pork chop recipe highlights both of these ingredients – and invites some other friends to the party.

This hearty, savory pork recipe only requires a short list of gluten-free ingredients. Here is what to grab from your fridge and pantry: bone-in pork chops, olive oil, an onion, fresh garlic, green cabbage, potatoes, chicken or vegetable broth and optional parsley flakes. (Everyone knows how much I love my parsley flakes for color!)

The pork chops and vegetables start in a skillet and finish cooking in the oven. This easy dinner is on the table in about an hour. Plus, you get the health benefits of cabbage, the health benefits of potatoes, the health benefits of fiber and the health benefits or protein in every juicy, flavorful bite.

You really don't need a side dish with this high-protein and high-fiber recipe, but I added a fresh ear of corn on the cob and a salad. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 2 - 4 pork chops, bone-in
• 2 tablespoons olive oil
• 1 onion, chopped or sliced
• 2 - 3 cloves garlic, minced
• 1 small green cabbage, sliced thin
• 1 russet potato, chopped small or sliced thin
• 1/4 cup chicken broth or vegetable broth
• parsley flakes (optional)

Optional Ingredients

• 1 apple, cored, peeled and cut into bite-sized pieces
• 1 teaspoon caraway seeds

Here's how to make it: 

1. Season the pork chops with salt and black pepper. Heat the olive oil in an oven-proof skillet. (I used a cast iron skillet.) Add the pork chops and sear on one side until browned, about 2 minutes.
2. Flip the pork chops over and sear on the other side, about 2 minutes. The pork chops will not be cooked through at this point. Remove to a plate.
3. Add the onion, garlic, cabbage and potatoes to the pan. Pour in the broth. Season with salt and pepper. (If you use two or four pork chops, there's enough vegetables so you don't need to add more.)
4. Cook, stirring often, until cabbage and potatoes are just tender, about 20 to 25 minutes. (If you are using the apple and caraway seeds, add them here.)
5. Nestle the pork chops on to of the vegetables. Sprinkle with parsley flakes, if using. Bake in a preheated 400-degree F oven for about 10 minutes, or until the pork chops are cooked through. (Pork is cooked through at 145 degrees F internal temperature on a food thermometer.)
6. Serve the pork chops on top of the cabbage and potatoes. Store any leftovers in an airtight container and reheat in the microwave.

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