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.
- 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)
- 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.