Pork Chops, Cabbage, and Apples

Van Chaplin; Rebecca Kracke Gordon

Pork and cabbage are a classic combination, as are pork and apples. Put the three together, and you get something really delightful.

Yield: Makes 6 servings
Recipe from Southern Living

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Ingredients

  • 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*

Preparation

  1. 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. 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. 3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
  4. 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.
  5. *1 1/2 cups apple cider may be substituted.
  6. Note: For testing purposes only, we used Samuel Adams Boston Lager.
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