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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.