Pork and Red Cabbage Skillet

This recipe is adapted from Better Homes and Gardens Pork and Red Cabbage Skillet. I found it a magazine at my library. Red cabbage is one of my absolute favorites. The way it's prepared is sweet and sour. I often use it (either canned or preferably fresh) to serve with bratwursts. It goes very well with pork and the pepitas give this skillet added texture and a fresh flavor. Enjoy!



1 Large red onion, thinly sliced

1/4 Cup apple cider vinegar

1 tsp Garlic Salt (I use Lawry's Garlic Salt)

1/2 tsp Italian herbs

Pepper (to taste)

3 T Vegetable oil

8 2oz pork cutlets (or pork chops)

About 4 cups shredded red cabbage

½ cup roasted and salted pepitas

• 1. Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.
• 2. In a 12-inch cast-iron skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.
• 3. Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.
  
  

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