Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Cuisine: German
6 center loin pork chops, cut 1/2-inch thick
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage and thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon, cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar
2 cups sliced pears
Servings: 6
1. Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.
2. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.
Servings: 6
Cooking Time: 1 hour 15 minutes
Cuisine: German
6 center loin pork chops, cut 1/2-inch thick
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage and thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon, cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar
2 cups sliced pears
Servings: 6
1. Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.
2. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.
Servings: 6
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