Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
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.
IngredientsUS|METRIC
US|METRIC
- 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)
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.
Reviews(0)
