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.
Pork Chops,
Red Cabbage and Pears
- 6 (1 1/2-inch-thick) boneless
pork center loin chops
- 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
1 (10-ounce) package shredded red cabbage
1 medium onion, peeled and sliced
1/2 cup water
1/4 cup vinegar
- 1/4 cup brown sugar
- 2 cups sliced pears, about
2 large
- 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 to 15 minutes or until pork
chops are tender. 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.
Makes 6 servings.
Wine suggestion: Serve
with a chilled Viognier or slightly chilled Chardonnay.
Nutrition Facts
Calories 290 calories
Protein 29 grams
Fat 10 grams
Sodium 300 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 23 grams
Fiber 3 grams
Recipe provided courtesy
of Pork, The Other White Meat.
