Rosemary Skillet Pork Chops with Quick Braised Cabbage

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