Pork Chops, Cabbage, and Apples

Ingredients

• 2 slices bacon 
• 12 oz lager beer 
• 2 lb cabbage coarsely chopped
• 1 large apples i use 2 granny smith apples peeled sliced
• 2 teaspoons kosher salt divided
• 2 medium onions thinly sliced
• 3 teaspoons paprika divided
• 1.5 teaspoons pepper divided freshly ground
• 3 inch pork loin chops 
• 2 teaspoons tsp. sage dried fresh divided chopped
• 2 teaspoons tsp. thyme dried fresh divided chopped
• 1 tablespoon tomato paste 

Equipment

• frying pan
• paper towels

Directions

1. Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
2. Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes or until cabbage begins to wilt.
5. Add tomato paste, beer, bacon, remaining 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, stirring to loosen particles from bottom of skillet. Cover and cook 15 minutes or until cabbage is tender and liquid is slightly thickened.
6. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.
7. *1 1/2 cups apple cider may be substituted.
8. Note: For testing purposes only, we used Samuel Adams Boston Lager.