Pork Chops, Red Cabbage and Pears

Name: Pork Chops, Red Cabbage and Pears
Total time: 1800 s
Yield: 6 servings
Ingredients: 6 New York (top loin) pork chops 1 1/2-inch thick; 2 teaspoons oil; 1 teaspoon salt; 1/8 teaspoon black pepper; 1/4 teaspoon dried sage; 1/4 teaspoon dried thyme; 2/3 cup water; 2 slices bacon diced; 10 ounces red cabbage shredded; 1 onions medium, peeled and sliced; 1/4 cup vinegar; 1/4 cup brown sugar; 2 cups pears sliced, about 2 large

Pork

13Ingredients

┅Calories

30Minutes

Perfect for an autumn or winter day, this skillet supper sends inviting aromas throughout the kitchen. Serve chops with cabbage and pears, and buttered rye bread.

Ingredients

servings:

6 New York (top loin) pork chops (1 1/2-inch thick)
2 teaspoons oil
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2/3 cup water
2 slices bacon (diced)
10 ounces red cabbage (shredded)
1 onions (medium, peeled and sliced)
1/4 cup vinegar
1/4 cup brown sugar
2 cups pears (sliced, about 2 large)

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Directions

Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper, sage and thyme. Add 2/3 cup water to skillet, lower heat and cover; simmer gently 12-15 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Keep warm.
Meanwhile, in another large deep skillet over medium heat cook bacon until just crisp. Stir in cabbage and onions, cook and stir for 5 minutes, until limp. Add 1/2 cup water, vinegar and brown sugar, stir to mix well. Add pears, bring to a boil. Lower heat, cover and simmer 8 minutes, until very tender.
Serves 6.
Wine suggestion: Serve with a chilled Viognier or slightly chilled Chardonnay.

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