Recipe: Braised Pork Chops with Red Cabbage and Pears

BRAISED PORK CHOPS WITH RED CABBAGE AND PEARS

"Hearty, filling and inviting describes this winter stovetop meal. Inspired by German flavors, the sweet-and-sour cabbage pair perfectly with braised chops and ripe pears. Add buttered egg noodles and rye bread to complete the meal. And pour a meaty stout or ale alongside."

6 pork chops, 1/2 -inch thick
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 slices bacon, diced
4 cups coarsely shredded red cabbage
1 cup sliced onion
1/2 cup water
1/4 cup cider vinegar
1/4 cup brown sugar
2 medium ripe pears, cored and sliced

Heat oil in large skillet over medium-high heat; brown pork chops on one side, about 3-4 minutes; turn and sprinkle with salt, sage, thyme and pepper. Remove chops from skillet and set aside.

Add bacon to skillet and cook just until crisp.

Add cabbage and onions. Cook and stir over medium heat 5 minutes; add 1/2 cup water, vinegar, brown sugar; mix well. Top with reserved pork chops, cooked side up; add sliced pears atop chops; cover and simmer 15 minutes or until chops are done.

Makes 6 servings
Source: Wisconsin Pork Association - wppa.org