The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
