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robin mcgregor: "so nice! the best pork ive ever had. i used balsa…" Read More
13Ingredients
30Minutes
140Calories
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Description
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
US|METRIC
6 SERVINGS
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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.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol5mg2% |
Sodium490mg20% |
Potassium240mg7% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber3g12% |
Sugars14g |
Vitamin A10% |
Vitamin C50% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)

robin mcgregor 4 months ago
so nice! the best pork ive ever had. i used balsamic vinegar instead of just vinegar and a tenderloin of pork with a smear of Dijon mustard on the top and cooked it in the oven in a foil parcel. I will definitely try it with chops though. so tasty.