Source: National Pork Board

A hearty, filling winter stovetop meal, inspired by German flavors: sweet-and-sour cabbage paired perfectly with braised chops and ripe pears.

Servings

6 Pork, chop, sirloin, lean, raw , 1/2 -inch thick
2 tsp vegetable oil
1 tsp salt
0.25 tsp ground sage
0.25 tsp ground thyme
0.12 tsp black pepper , ground
2 piece raw bacon slices , diced
4 cup red cabbage, shredded , coarsley
1 cup sliced white onion
0.5 cup cold water
0.25 cup cider vinegar
0.25 cup brown sugar
2 medium pears , cored and sliced

1 Heat oil in large skillet over medium-high heat; brown pork chops on one side, about 3-4 minutes; turn and sprinkle with salt, sage, thyme, and pepper.
2 Remove chops from skillet and set aside.
3 Add bacon to skillet and cook just until crisp; add cabbage and onions. Cook and stir over medium heat 5 minutes; add 1/2 cup water, vinegar, brown sugar; mix well.
4 Top with reserved pork chops, cooked side up; add sliced pears atop chops; cover and simmer 15 minutes.