1. 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.
2. Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 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 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.
*1 1/2 cups apple cider may be substituted.
Note: For testing purposes only, we used Samuel Adams Boston Lager.