|
Enjoy this recipe from All Though the Seasons.
Submitted by: Jo Ann from 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; 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. Serves 4. | |
|
|
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; 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. Serves 4. |
|
|