Pork Chops with Red Cabbage and Pears

 This dish turned out fantastic.  A very subtle and full flavor.  I served it with a side of roasted broccoli, but it might have been just as good without a side at all.

Also, I ended up using dried herbs instead of fresh ones, and it still tasted delicious. If you prep the vinegar mixture early the herbs will have time to soften. 

 

Pork Chops with Red Cabbage and Pears

 

Ingredients

4 small bone-in pork rib chops

1 teaspoon fennel seeds

1 teaspoon salt, divided

½ teaspoon ground pepper

 3 tbsp cider vinegar

3 tablespoons packed dark brown sugar

1 tablespoon finely chopped fresh thyme, plus more for garnish

1 tablespoon roughly chopped fresh sage, divided, plus more for garnish

2 teaspoons neutral oil, such as canola or avocado

6 cups coarsely shredded red cabbage

1 sliced yellow onion

2 medium pears, cored and sliced

Directions

Sprinkle pork chops with 1 teaspoon fennel seeds, ¾ teaspoon salt and ½ teaspoon pepper. If time, allow to sit in fridge until ready to prepare.

Combine 3 tablespoons vinegar, 3 tablespoons brown sugar, 1 tablespoon thyme and 2 teaspoons sage in a small bowl. Reserve 1 tablespoon of the mixture in a separate small bowl; set both mixtures aside.

In a skillet large enough to fit the pork chops in a single layer, heat 2 teaspoons oil over medium-high heat. Add the pork chops. Cook, turning once, until the pork is slightly pink in the center and the juices run clear, 6 to 8 minutes (145 temp). Pour the reserved 1 tablespoon vinegar mixture over the pork chops; cook until a thin syrup forms, about 30 seconds.Transfer the pork chops to a plate with the drippings; cover and keep warm.  

Add cabbage and onion to the skillet; cook and stir over medium-high heat for 2 minutes. Add ¼ cup water; cover and cook, stirring occasionally, until the cabbage is tender-crisp and the onions are fragrant, about 5 minutes. Add the remaining vinegar mixture and the sliced pears; reduce heat to medium. Cover and cook until the pears are fork-tender, about 5 minutes. 

Pour any juices from the resting pork chops into the cabbage mixture.  Season with salt and pepper to taste.  Nestle pork chops in the skillet, and garnish with additional fresh thyme and sage, if desired.  Serve.

 

Original link:

 https://www.eatingwell.com/recipe/259596/pork-chops-with-red-cabbage-and-pears/