Pork Chops With Red Cabbage

My grandmother liked to use a specific cabbage in each of her dishes, but I find they are easily substituted for eachother.

• Ready In: 55 mins
• Yields: 4 chops

Ingredients

• 4  slices bacon
• 4  pork chops
• 2  tablespoons butter
• 1  cup white wine
• 1  tablespoon butter
• 1⁄2 small red cabbage, shredded
• 4  scallions, chopped
• 1  teaspoon cornstarch, dissolved in
• 1  tablespoon cold water

Directions

1. Fry the bacon until crisp.
2. Remove, drain on paper towel, and crumble.
3. Saute the pork chops in 2 TB of foaming butter, over moderately high heat, until browned.
4. Season with salt and pepper.
5. In a large sauce pan, bring the wine and 1 Tb butter to a boil.
6. Add the cabbage and scallions.
7. Cover and simmer until tender- about 20 minutes.
8. Remove the lid and boil the wine until it has almost evaporated.
9. Stir in cornstarch mixture to bind the remaining liquid.
10. Add crumbled bacon.
11. Serve pork chops on the bed of red cabbage.