Skillet Pork And Cabbage - cooking recipe

Ingredients

1 1/2 tablespoons all-purpose flour
3/4 teaspoon table salt, divided
1 spray cooking spray
6 thin boneless pork chops
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 cup reduced-sodium chicken broth, divided
1/2 teaspoon thyme, fresh, minced (or to taste)
1/4 teaspoon black pepper
1/2 medium head red cabbage, coarsely shredded (about 4 cups)
1 teaspoon apple cider vinegar (to taste)

Preparation

Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
Remove pork and set aside. (If necessary, cook pork chops in two batches.)
Remove skillet from heat and coat with more cooking spray; add onion and garlic.
Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
Return pork to skillet; sprinkle cabbage on top.
Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.