Pork Chops with Red Cabbage and Rhubarb

In a large saucepan over medium heat, cook red cabbage, rhubarb and garlic in 2 teaspoons olive oil for 3 minutes, stirring frequently.

Stir in sugar and 1/4 teaspoon salt. Cook 3 minutes more or until tender.

Meanwhile, combine rosemary, pepper and remaining 1/4 teaspoon salt. Rub on both sides of chops. In a very large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chops about 3 minutes per side or until internal temperature reaches 145°F. Serve with cabbage mixture.