- 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 (1/2-inch-thick) pork loin chops
- 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*
How to Make It
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 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 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, 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.