Rosemary Pork and Potato Cabbage Skillet

• boneless pork loinpatted dry20 oz
• russet potatocut into 1/2-inch cubes24 oz
• green cabbagethinly sliced12 oz
• bell pepperthinly sliced2
• red oniondiced1/2 lb
• garlicminced2
• chicken broth:null1 cup
• olive oil:null8 tsp
• dried rosemary:null1 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Cut the potatoes into 1/2-inch cubes, thinly slice the cabbage and bell pepper, dice the onion, and mince the garlic.
2. 2Do not rinse the pork. Pat it dry and season all sides with the kosher salt and black pepper. Heat half of the olive oil in a large skillet over medium-high heat, sear the pork for 3-4 minutes per side until golden, then transfer it to a plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the remaining olive oil and the potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until golden and nearly fork-tender.
4. 4Add the onion, bell pepper, cabbage, garlic, and rosemary. Season the vegetables lightly with salt and cook for 4-6 minutes, stirring, until the aromatics are fragrant and the cabbage is crisp-tender.
5. 5Pour in the chicken broth, return the pork to the skillet, and cover. Cook for 5-7 minutes, until the potatoes are fork-tender, the sauce is reduced, and the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer. Let the pork rest for at least 3 minutes before slicing.
6. 6Taste the vegetables and pan sauce, adjusting with salt and black pepper, then slice the rested pork and serve over the skillet vegetables.