Pan-Roasted Pork Chops with Sweet & Sour Red Cabbage

INGREDIENTS

• 6 bacon slices, chopped
• 1 onion, chopped
• 1 small red cabbage, halved, cored, and sliced 1/4" thick
• 3/4 c water
• 1/4 c red wine vinegar
• 2 Tbsp sugar
• 1/2 tsp caraway seeds
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 4 pork chops
• 2 Tbsp EVOO

PREPARATION

1. Heat oven to 475
2. In 12" cast iron skillet on medium-high, cook bacon until crisp, about 5 minutes.
3. Transfer to paper towel.
4. Add onion to skillet, cook about 3 minutes, until it softens and begins to brown.
5. Add cabbage, toss to coat with bacon grease.
6. Stir in water, vinegar, sugar, caraway, 3/4 tsp salt, and 1/4 tsp pepper.
7. Reduce heat to medium-low and braise cabbage about 25 minutes, until tender.
8. Transfer to bowl and wipe out skillet.
9. Season chops with remaining salt and pepper.
10. In the skillet, heat oil over medium-high.
11. When oil shimmers, add chops and cook about 3 minutes until brown.
12. Flip and brown on other side.
13. Transfer to preheated oven and cook 5-7 minutes until cooked through. (145)
14. While pork is baking, stir half of the bacon into the cabbage.
15. Chop remaining bacon finer with a knife.
16. Remove skillet from oven. and let chops rest, covered with foil, for 5 minutes.
17. Serve chops on cabbage, sprinkled with bacon.

( Home Skillet - kindle )

-- JMag Guthrie - 2016-07-24