Lunch: Pork Chops with Balsamic Braised Cabbage

Recipe by Woman's Day Kitchen Balsamic vinegar mellows peppery cabbage for a flavor combination that perfectly suits golden roasted pork chops.

Ingredients

3 tbsp. olive oil
4 bone-in pork chops
kosher salt
Pepper
1 onion
1/2 small head red cabbage
1/4 c. balsamic vinegar
1/2 c. chopped fresh flat-leaf parsley
Mashed potatoes

Instructions

Heat oven to 400 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed baking sheet and roast until just cooked through, 5 to 6 minutes.
Meanwhile, wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes.
Add the cabbage, vinegar, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until the cabbage is just tender, 5 to 6 minutes. Fold in the parsley and serve with the pork chops and potatoes, if desired.

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