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Pork With Cabbage and Cranberries

Did we mention it costs less than $3 per serving?

Ingreadient:

    • 2 Tbsp. olive oil, divided
    • 4 4-oz. boneless pork chops, fat trimmed
    • salt
    • pepper
    • 1 red onion, thinly sliced
    • 1/2 small head red cabbage, cored and thinly sliced
    • 2 tsp. fennel seeds
    • 1/2 c. dried cranberries
    • 1/4 c. balsamic vinegar

Directions :

    1. Heat 1 tbsp. olive oil in large skillet on medium-high. Season pork chops with 1/4 tsp. each salt and pepper; add to skillet and cook until browned, about 2 min. per side. Remove from skillet.
    2. Reduce heat to medium; add remaining tbsp. oil, then red onion, red cabbage, fennel seeds, and 1/4 tsp. each salt and pepper and sauté, covered, 5 min.
    3. Stir in dried cranberries and 1/4 cup water and cook, stirring occasionally, until water has evaporated.
    4. Nestle pork chops in cabbage mixture, drizzle with balsamic vinegar, and simmer until chops are just cooked through.

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