Ingredients

The following ingredients have 6 Servings
  • ¼ cup low sodium sauce
  • 1 tsp apple cider vinegar
  • ¼ tsp dried ginger
  • 1 ½ tsp honey
  • 2 tsp extra virgin olive oil
  • 1 onion, chopped
  • 2 tsp olive oil, divided
  • ½ of a red or yellow bell pepper, chopped
  • 3 cups cabbage, chopped into thin slices
  • 3 boneless pork chops, cut into 1/2 inch thick slices

Instruction

  • Make the sauce by combining the soy sauce, honey, ginger and olive oil in a small bow. Set aside.
  • Heat 1 teaspoon olive oil in a large skillet on medium heat. Add the onions, cook for 5 minutes, stirring occasionally. Add the pepper, and cook for a few more minutes.
  • Push the vegetables to the side of the skillet. Add the remaining teaspoon of olive oil, then add the pork to the center of the skillet.
  • Cook the pork for 2 minutes without moving, then stir fry the pork with the onions for 1 minute. Add the cabbage and the sauce, and stir fry for 1 more minute.
  • Cover the skillet and lower heat to medium low. Cook for 5 minutes covered. Remove cover after the 5 minutes, stir, and check pork for doneness–it should be just cooked through. It will likely be done at this time but cook for a few additional minutes, covered, if needed for the pork to be cooked properly.
  • Serve the pork and cabbage skillet over rice or potatoes, along with a Riesling from Alsace. Cheers!