Prep 0 mins
Cook 1 hr
This is a wonderful German recipe from Country Living. My husband who is German loved it. Reminded him of what his mother used to make.
- 5 slices smoked bacon
- 2 tablespoons olive oil
- 4 pork chops
- 3⁄4 teaspoon black pepper
- 1 1⁄4 teaspoons salt
- 1 cup flour
- 1 large onion
- 3 minced garlic cloves
- 2 large carrots
- 1 medium cabbage
- 3 small bay leaves
- 1⁄2 cup cider or 1⁄2 cup dry vermouth
- 2 large apples
- In a large skillet cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.
- Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned. About 8 minutes. Remove chops from the skillet and set aside.
- Slice the onion thinly. Mince the garlic. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes.
- Slice the carrots thinly on the diagonal. Cut the cabbage lengthwise in half, cored, and sliced into shreds. Peel, core and thinly slice the apples.
- Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Recover and return to a boil. Reduce heat to medium and cook until chops are tender, about 25 to 30 minutes.
- Chop reserved bacon coursely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.