Easy Skillet Pork and Red Cabbage
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Speed up weeknight meals with this quick and easy one-skillet Balsamic Honey Pork and Red Cabbage recipe. In about 25 minutes, you can have a hearty and delicious dinner on the table.
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Pork and Cabbage Ingredients
Here’s a quick list of what you need for this easy dinner recipe. Ingredient measurements are in the recipe card at the bottom of this post:
- Bone in pork cutlets or thin-cut pork chops
- Red cabbage, shredded
- Onion: I prefer a red onion for flavor and color, but a yellow onion works fine, too.
- Balsamic vinegar: You can substitute apple cider vinegar or red wine vinegar if you prefer.
- Honey
- Olive oil
- Roasted, salted pepitas: These are optional for serving, but delicious!
How to Cook Skillet Pork and Cabbage
These pork chops are easy to make in a skillet. Here’s how to make this quick and easy skillet dinner.
- Pork Chops: Season pork with salt and pepper and heat 1 tablespoon of olive oil in a large skillet. Cook for 4 minutes on the first side or until dark and golden. Turn and cook on the other side for 3-4 minutes. Transfer to a plate and cover loosely with foil.
- Cabbage: In the same skillet, heat the remaining olive oil and saute the cabbage until wilted. Remove from the skillet and place on the same plate with the pork chops. Then add the onion and garlic and cook until softened; about 3 minutes.
- Balsamic Glaze: Add balsamic vinegar and honey (or brown sugar) to the skillet and stir until combined. Bring to a gentle simmer for 5-8 minutes or until reduced by half. Add the pork and cabbage back into the skillet, including all of the juices. Simmer for 2-3 minutes or until the sauce is to your preferred thickness.
Recipe Tips
The key to making this meal quick is the size of the pork chops. If at all possible, find pork cutlets with the bone in. While thicker is usually more flavorful, thinner will feed your crowd in half the time.
Choosing pork chops with the bone in helps prevent overcooking. The fat around the bone keeps the chop juicier and tastier.
When cooking pork chops quickly, the USDA advises an internal temperature between 145 and 160°F. They also recommend letting them rest before serving.
Yay for quick and easy weeknight dinners!
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Easy Skillet Balsamic Honey Pork and Red Cabbage
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 bone-in pork cutlets about 1/4 inch thick, or thin cut pork chops
- salt and pepper to taste
- 1/2 medium red onion thinly sliced
- 2 garlic cloves minced
- 1/2 medium red cabbage shredded (about 4 cups)
- 1/4 cup balsamic vinegar
- 1/3 cup honey or brown sugar
Instructions
- Season pork chops on both sides with salt and pepper.
- In a 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Cook the pork chop for 4 minutes on the first side, or until they have a dark, golden crust. Turn and cook on the other side for 3-4 minutes or until they turn golden. Transfer to a plate and cover loosely with foil to keep warm.
- In the same skillet, heat 1 tablespoon of olive oil and saute the cabbage until wilted. Remove from the skillet and place on the same plate with the pork chops. Then add the onion and garlic and cook until softened; about 3 minutes.
- Add balsamic vinegar and honey (or brown sugar) and stir until combined. Bring the mixture to a gentle simmer and 5-8 minutes, or until reduced by half. Add the pork and cabbage back into the skillet, including all of the juices. Turn the pork to coat and simmer for 2-3 minutes or until the sauce is to your preferred thickness.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shashi, this looks and sounds great. I love the simplicity of it especially for a weeknight.