Pork Chops and Red Cabbage
6 center-cut loin pork chops, cut ½-inch thick
2 teaspoons vegetable oil
1 teaspoon salt
¼ teaspoon each of dried sage and thyme leaves
⅛ teaspoon black pepper
⅔ cup water
4 slices bacon, cut in 1-inch pieces (reserve grease)
4 cups coarsely shredded red cabbage
1 cup sliced onions (2 medium-large onions)
2 tablespoons bacon grease
½ cup water
¼ cup cider vinegar
½ cup packed brown sugar
1 apple, sliced thinly
1. Heat oil in a large skillet over medium-high heat; brown pork chops on both sides. Sprinkle pork chops
with salt, sage, thyme, and pepper. Add ⅔ cup water to skillet; cover and cook over medium-low heat for
50 to 60 minutes or until pork chops are tender.
2. Meanwhile, cook bacon in a Dutch oven until crisp; remove and crumble bacon (reserve 2 tablespoons
3. Return reserved bacon grease to Dutch oven. Add cabbage and onions; cook over medium heat for 5
minutes, stirring. Add ½ cup water, vinegar, and brown sugar to Dutch oven; mix well. Cover and simmer
for 15 to 20 minutes. Add apple slices; cover and simmer until apples are tender.
4. Serve pork chops on top of cabbage and sprinkle with crumbled bacon.