I love to have several quick meals in my repertoire for those days when I need to whip something up homecooked and in a hurry. This pork and cabbage skillet is a favorite of mine. Now if you’re not a pork-eater, you can easily replace this with chicken. This is a quick and flavorful dish you can throw together and enjoy on a weeknight or weekend.
- 1 lb pork loin, cut into thin medallions
- 1 tbsp extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 head green cabbage, thinly sliced
- 3 tbsp tamari or coconut aminos
- Sea salt and black pepper, to taste
Heat a large, high-sided skillet over medium heat. Add the pork and season with salt and black pepper, if desired. Cook until the pork develops a golden crust on all sides and is almost cooked through approximately 6-8 minutes. Remove from skillet and set aside.
Add the olive oil to the same skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy around 15-20 minutes.
Return the pork to the skillet and sprinkle with the tamari or coconut aminos. Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes. Remove from heat and serve immediately.
What’s your favorite go-to recipe for a quick meal?