Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living February 2008

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Credit: Van Chaplin; Rebecca Kracke Gordon

Recipe Summary

prep:
20 mins
cook:
49 mins
total:
1 hr 9 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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