This recipe for pork chops combines apples and cabbage to the chops to make a delicious meal your whole family will love. Enjoy!
Yield: 6 servings
Prep: 20 minutes
Cook: 49 minutes
- 3 teaspoons paprika, divided
- 2 teaspoons chopped fresh or 1 tsp. dried thyme, divided
- 2 teaspoons kosher salt, divided
- 1-1/2 teaspoons freshly ground pepper, divided
- 2 teaspoons chopped fresh or 1 tsp. dried sage, divided
- 6 pork loin chops, 1/2″ thick
- 2 bacon slices
- 1 head cabbage, about 2 lb., coarsely chopped
- 2 medium onions, thinly sliced
- 1 large Granny Smith apple, peeled and sliced
- 1 tablespoon tomato paste
- 1 (12 oz.) bottle lager beer, or 1-1/2 cups apple cider
Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
Cook bacon slices in a large, deep skillet over medium-high heat for 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
Cook pork in hot drippings for 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, for 15 minutes or until cabbage begins to wilt. Add tomato paste, beer, bacon, remaining 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, stirring to loosen particles from bottom of skillet. Cover and cook for 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, for 5 minutes or until thoroughly heated.