Braised Pork Chops with Red Cabbage and Pears
Hearty, filling and inviting describes this fall and 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 vegetable oil
1 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 slices smoked 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 to 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.
Makes 4 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 240 calories Protein 23 grams Fat 8 grams Sodium 480 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 18 grams.
Recipe and photograph provided courtesy of National Pork Board.