Ingredients: |
Ingredients:
RED CABBAGE
1 slice reduced-sodium bacon, coarsely chopped
1 tsp canola oil
1 medium yellow onion, chopped
1 small red cabbage (1 1/4 lb), cored and thinly sliced
1/4 cup cider vinegar
2 Granny Smith apples, cored and cut into 1/2-inch dice
1/4 cup water
3 TBSP grade B maple syrup
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
PORK CHOPS
Canola oil in a pump sprayer
4 4-OZ boneless center-cut pork chops, excess fat trimmed
kosher salt and fresh ground black pepper to taste
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Directions: |
Directions:To prepare the red cabbage:
In a medium saucepan, over medium heat, cook the bacon in the oil, stirring occasionally, until the bacon is crisp and brown, about 5 minutes.
Add the onion and cook, stirring occasionally, until golden, about 5 minute
In three or four additions, stir in the cabbage, sprinkling each with a tablespoon or so of the vinegar.
Stir in the apples, water, maple syrup, salt and pepper.
Reduce the heat to medium-low and cover tightly. Cook, stirring occasionally, until the cabbage is very tender, about 1 hour. If the liquid cooks away, add a couple of tablespoons of water.
To prepare the pork: Spray a large nonstick skillet with oil and heat over medium heat. Season the pork with the salt and pepper and add to the skillet. Cook until the undersides are golden brown, then flip and cook until the other sides are golden brown and the meta feels firm when pressed in the thickest part with a fingertip. Transfer to a plate and tent with foil to keep warm.
Increase the heat under the skillet to high. Add the red cabbage mixture and any liquid to the skillet and cook, scraping up the browned bits in the skillet with a wooden spoon. Cook until the juices are thickened, about 3 minutes. Return the pot and any juices on the plated to the skillet. Serve hot. |
This recipe for Pork Chops with Sweet-and-Sour Cabbage DASH is from