Hearty, filling and inviting describes this winter stovetop meal. Inspired by German flavors, the sweet-and-sour cabbage pair perfectly with braised chops and ripe pears. Add buttered egg noodles and rye bread to complete the meal. And pour a meaty stout or ale alongside.
- 6 New York (top loin) pork chops (1/2 - inch thick)
- 2 teaspoons oil
- 1 teaspoon salt
- 1/4 teaspoon dried sage
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- 2 slices bacon (diced)
- 4 cups red cabbage (coarsely shredded)
- 1 cup onions (sliced)
- 1/2 cup water
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- Heat oil in large skillet over medium-high heat; brown pork chops on one side, about 3-4 minutes; turn and sprinkle with salt, sage, thyme and pepper. Remove chops from skillet and set aside. Add bacon to skillet and cook just until crisp; add cabbage and onions. Cook and stir over medium heat 5 minutes; add 1/2 cup water, vinegar, brown sugar; mix well. Top with reserved pork chops, cooked side up; add sliced pears atop chops; cover and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.