4 boneless lean pork loin chops
¼ teaspoon coarse ground pepper
¼ cup Olive Oil
1 Tablespoon butter
1 Teaspoon Cinnamon
2 Tablespoons Sugar
1 Cup tart apple, unpeeled, cored, thinly sliced
1 medium onion, thinly sliced
1 Cup red slicedcabbage
1 teaspoon finely chopped fresh garlic
Season Pork chops with pepper and a dash of salt. Stir cinnamon and sugar into olive oil. Melt butter in skillet. Add pork chops. Cook over medium heat, turning once, until browned (6-8 minutes). Remove chops, and keep warm.
Place apples and onions into the same skillet with pan juices. Cook over medium heat, stirring occasionally, until onions are caramelized (5-7 minutes). Stir in garlic and red cabbage; continue cooking until garlic is softened (2-3 minutes).
Return chops to pan; continue cooking until pork reaches 160°F and is no longer pink.