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Ingredients:
● ¼ cup cider vinegar
● 2 tablespoons packed brown sugar
● ¼ teaspoon dried sage, crushed
● 6 small pork loin chops, cut 1/2 inch thick (about 2 pounds total)
● ½ teaspoon dried thyme, crushed
● ¼ teaspoon salt
● ¼ teaspoon dried sage, crushed
● ⅛ teaspoon ground black pepper
● 2 teaspoons neutral oil, such as canola or avocado
● 6 cups coarsely shredded red cabbage
● 1 cup sliced onion
● 2 medium pears, cored and sliced
● 1 tablespoon Snipped fresh sage and/or thyme
Directions:
In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.
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