Pork Chops with Red and White Cabbages

1 tablespoon vegetable oil
4 center-cut pork chops (1 1/2 pounds), trimmed
1/4 teaspoon pepper
1 bag (16 ounces) sauerkraut, drained and rinsed
1 jar (16 ounces) sweet-and-sour red cabbage, drained
1/4 cup one-third-less-salt chicken broth

Heat the oil in a very large skillet over medium heat. Add the chops; cook, turning once, until browned, about 4 minutes on each side. Drain all the fat from the skillet. Sprinkle the chops with the pepper.
Add sauerkraut, red cabbage, and broth to chops in skillet. Cover and simmer 20 minutes or until chops are cooked through.

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