America's Cut with Red Cabbage and Pears
|Boneless pork center loin chops||6 (1 1/2 inch thick)|
|Dried sage||1⁄8 Teaspoon|
|Dried thyme leaves||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)|
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.