Farmhouse Pork & Cabbage Sauté

Full of autumn apples & cider...a perfect chilly-day dinner. Thank you The Gooseberry Patch

4 bone-in pork loin chops
3/4 t. salt, divided
1/4 t. pepper, divided
6 slices bacon, crisply cooked, crumbled and drippings reserved
1 onion, thinly sliced
16-oz. pkg. shredded coleslaw mix
2 Golden Delicious apples, cored and sliced
3/4 lb. redskin potatoes, cubed
3/4 c. apple cider
1/4 t. dried thyme
1 T. cider vinegar

• Sprinkle pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper 
• Set aside. 
• Heat reserved bacon drippings in a Dutch oven over medium-high heat. 
• Cook chops about 8 minutes, or until golden on both sides and nearly done. 
• Remove chops to a plate and keep warm. 
• Add onion to pan. 
• Cover and cook over medium heat 8 minutes, or until tender and golden, stirring occasionally.
• Gradually stir in coleslaw mix 
• Cook about 5 minutes, or until wilted. 
• Add apples, potatoes, cider, thyme and remaining salt and pepper 
• Bring to a boil. 
• Reduce heat; cover and simmer for 15 to 20 minutes, until potatoes are tender. 
• Stir in vinegar 
• Return chops to pan and heat through. 
• Sprinkle with crumbled bacon.