America's Cut with Red Cabbage and Pears Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 15 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientPork
Ingredients
| Boneless pork center loin chops | 6 (1 1/2 inch thick) | |
| Oil | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dried sage | 1⁄8 Teaspoon | |
| Dried thyme leaves | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Bacon slices | 2 , cut into 1 inch pieces | |
| Coarsely shredded red cabbage | 4 Cup (64 tbs) | |
| Sliced onion | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Sliced pears | 2 Cup (32 tbs) |
Directions
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.
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.
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.
Chef
