Pork Chops with Red Cabbage and Pears || Gracefult Kitchen

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Pork Chops with Red Cabbage and Pears

Pork

The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish.

Ingredients

¼ cup cider vinegar
2 tablespoons packed brown sugar (see Tips)
¼ teaspoon dried sage, crushed
6 small pork loin chops (see Tips), 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

Description

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.