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

Direction

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.