Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon
  • 4 6-8 oz thick cut pork loin chops
  • 1 Tbsp Cajun seasoning (See Cook's note)
  • 1 medium sweet onion (diced)
  • 2 Gala apples (diced (Or your favorite variety))
  • 1/2 tsp fennel seed
  • 2-3 lb head Savoy cabbage or green cabbage (roughly chopped)
  • 1 tsp garlic salt
  • 1 tsp sugar
  • 1 tsp red pepper flakes (Or to taste)
  • 1 1/2 cup apple cider or apple juice
  • 3 sprigs of fresh thyme

Instruction

  • In a large heavy bottomed skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
  • Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides but not cooked through. Remove from the skillet to a platter.
  • Add the onion, apple and fennel seed to the pan. Drizzle with additional olive oil, if needed. Cook over medium high until beginning to brown. Add the cabbage to the skillet.
  • Cook over medium high heat for 2 minutes until the the cabbage is beginning to wilt. Season with garlic salt, sugar red pepper flakes and leaves from 2 sprigs thyme.
  • Nestle the pork chops back into the cabbage. Pour the apple cider over the top.
  • Lower the heat to medium-low and cover. Simmer for 25 minutes or until the pork chops are fork tender.
  • When done, uncover and remove the pork chops and cabbage to a platter using a slotted spoon.
  • Increase the heat to medium high and cook until any remaining liquid in the pan is reduced.
  • Serve drizzled over the pork chops garnished with remaining thyme and crumbled bacon.