Rosemary Skillet Pork Chops with Quick Braised Cabbage

• 3 tbsp. olive oil
• 4 small bone-in pork chops
• kosher salt
• Pepper
• 8 small garlic cloves
• 4 sprig fresh rosemary
• 1 red onion
• 1 small head red cabbage
• 2 tsp. sugar
• 4 tbsp. balsamic vinegar

1. Heat oven to 425 degrees F. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat.
2. Season the pork chops with 1/2 teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.
3. Turn the chops, scatter the garlic and rosemary around the chops and cook for 2 minutes more.
4. Transfer the skillet to the oven and roast until the chops are just cooked through, 6 to 8 minutes.
5. Let the chops rest for 5 minutes before serving.
6. Meanwhile, heat the remaining tablespoon oil in a second large skillet over medium heat.
7. Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
8. Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar.
9. Serve with the pork chops, garlic and rosemary.

olive oil, kosher salt, pepper, garlic, rosemary, red onion, head red cabbage, sugar, balsamic vinegar

Taken from www.delish.com/recipefinder/rosemary-skillet-pork-chops-quick-braised-cabbage-recipe-wdy1214 (may not work)