Pork Chops and Red Cabbage
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 1. Heat oil in a large skillet over medium-high heat; brown pork chops on both sides. Sprinkle pork chops
  2. with salt, sage, thyme, and pepper. Add ⅔ cup water to skillet; cover and cook over medium-low heat for
  3. 50 to 60 minutes or until pork chops are tender.
  4. 2. Meanwhile, cook bacon in a Dutch oven until crisp; remove and crumble bacon (reserve 2 tablespoons
  5. bacon grease).
  6. 3. Return reserved bacon grease to Dutch oven. Add cabbage and onions; cook over medium heat for 5
  7. minutes, stirring. Add ½ cup water, vinegar, and brown sugar to Dutch oven; mix well. Cover and simmer
  8. for 15 to 20 minutes. Add apple slices; cover and simmer until apples are tender.
  9. 4. Serve pork chops on top of cabbage and sprinkle with crumbled bacon.