Smoky Pork Chops With Cabbage And Apple

1. 1

   In a large skillet cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.

2. 2

   Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned. About 8 minutes. Remove chops from the skillet and set aside.

3. 3

   Slice the onion thinly. Mince the garlic. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes.

4. 4

   Slice the carrots thinly on the diagonal. Cut the cabbage lengthwise in half, cored, and sliced into shreds. Peel, core and thinly slice the apples.

5. 5

   Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Recover and return to a boil. Reduce heat to medium and cook until chops are tender, about 25 to 30 minutes.

6. 6

   Chop reserved bacon coursely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.

* Per serving · 4 servings · Values may vary.

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