Pork Cabbage Skillet
This one pan meal is perfect if you're looking to incorporate more lean protein and simple veggies in your life! Low carb and absolutely delicious, this Pork Cabbage Skillet is a simple but tasty meal.
Servings 4 people
Equipment
- 1 skillet
Ingredients
- 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 or soy sauce
- salt, pepper to taste
Instructions
- Heat a large, high-sided skillet over medium heat.
- Add the pork, season with salt and pepper if desired. Cook until the pork develops a golden crust and is almost cooked through, about 6-8 minutes.
- Remove from skillet and set aside.
- Add the olive oil to the pan, as well as the cabbage and onion. Season with salt pepper to taste and cook until the veggies become soft and glossy, about 15-20 minutes.
- Return the pork to the skillet and sprinkle with your coconut aminos/soy sauce/tamari. Cook until the pork is fully cooked through and the mixture begins to develop a glaze, about 3-4 minutes.
- Remove from heat and serve. Enjoy!
Notes
Feel free to sub 1 pound of thinly cut pork tenderloins in place of the pork loin. I like to add minced garlic and smoked paprika on occasion to the pork and skip the salt to keep it lower sodium, but full of flavor. The leftovers are good for 2 - 3 days and can easily be reheated in the microwave. Serve as is or over mashed cauliflower for a low carb dish or mashed potatoes or rice if you're looking to add carbs.