Pork Chops, Cabbage, and Apples

By sandiB2010

Ingredients

• 3 teaspoons paprika, divided
• 2 teaspoons chopped fresh or 1 tsp. dried thyme, divided
• 2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground pepper, divided
• 2 teaspoons chopped fresh or 1 tsp. dried sage, divided
• 6 (1/2-inch-thick) pork loin chops
• 2 bacon slices
• 1 head cabbage (about 2 lb.), coarsely chopped
• 2 medium onions, thinly sliced
• 1 large Granny Smith apple, peeled and sliced
• 1 tablespoon tomato paste
• 1 (12-oz.) bottle lager beer*
• 1 1/2 cups apple cider may be substituted

Details

Servings 6

Preparation

Step 1

1. Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.

2. Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.

4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes or until cabbage begins to wilt. Add tomato paste, beer, bacon, remaining 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, stirring to loosen particles from bottom of skillet.

Cover and cook 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.