Not a fan of cabbage? You can make this same pork skillet with thinly shaved Brussels sprouts instead.

INGREDIENTS

1 - medium red onion, thinly sliced
1/4 - cup apple cider vinegar
Salt
3 - tablespoons olive oil
8 - 2-oz. pork cutlets pieces, pounded 1/4-inch thick*
Black Pepper
4 - cups shredded red cabbage (about 1 pound)
1/2 - cup roasted and salted pepitas
DIRECTIONS

Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.
In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.

Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.
FROM THE TEST KITCHEN

*
If you can't find pork cutlets, cut 2 8-ounce boneless pork loin chops in half crosswise. Place each piece between plastic wrap and, using a meat mallet, pound the pork to 1/4-inch thickness. Cut each pounded piece in half crosswise (you should have 8 pieces total).
Nutrition Facts (Pork and Red Cabbage Skillet)

Per serving: 425 kcal cal., 28 g fat (5 g sat. fat, 7 g polyunsaturated fat, 13 g monounsatured fat), 64 mg chol., 432 mg sodium, 12 g carb., 4 g fiber, 4 g sugar, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet