Van Chaplin; Rebecca Kracke Gordon
Prep Time
20 Mins
Cook Time
49 Mins
Makes 6 servings

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

How to Make It

Step 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.

Step 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.

Step 3

Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.

Step 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.

Step 5

*1 1/2 cups apple cider may be substituted.

Step 6

Note: For testing purposes only, we used Samuel Adams Boston Lager.

Ratings & Reviews

Sbparri's Review

November 12, 2013
I prepared this dish for dinner last night. We used apple juice instead of beer (we were out) and found it to be very nice in its relationship. The pork was so tender since it was cooked in the steam for the last 15 minutes and the seasonings added a lot to both the pork and the vegetables. I loved the vegetables and will be having them as my lunch today. (We used the bacon, all the seasonings - maybe a bit more than called for - but no tomato paste.) If you are serving the dish with any other side vegetables, you may want to cut down a bit on the amount of cabbage - maybe 1 to 1 1/2 pounds instead of 2 pounds. it makes a lot of vegetables! We enjoyed it and will be keeping it.

clclayto's Review

May 01, 2013
I have made this dish several times over the years. I think its fantastic. I have made it on various date nights & always heard compliments not complaints. I always up the tomato paste & use Sam Adams beer as suggested.

CookingHouston's Review

January 18, 2012
Yum! We liked it a lot even without the bacon (I used olive oil) and the sage. I used Shiner Blonde beer.

RCSchindler's Review

November 22, 2010
Upped the herbs, would serve over potatoes. It was very good used a dark beer

HungryYat's Review

June 25, 2009
It was okay; I'd make it again, but with some tweeking. While pepper doesn't bother me, (I'm from New Orleans and eat eggs with tabasco for breakfast), using pepper for the sake of using pepper is useless. There was not enough sweet to balence it out. I'd use more apple and cut back a just a little on the sage and thyme, increase the tomato paste and try it in the slow cooker (the cabbage needs to cook down a bit more). It's a mild dish and probably good to throw in the mix every once in a while. I wouldn't call it stellar by any stretch of the imagination.