Pork Cutlets with Red Cabbage

Ingredients

• 3 slices bacon chopped
• 1 tablespoon cider vinegar 
• 0.5 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 1 tablespoon brown sugar light packed
• 1 small onion thinly sliced
• 16 oz pork cutlets boneless thin
• 3 cups cabbage red thinly sliced
• 4 servings salt 

Equipment

• bowl
• frying pan
• paper towels
• aluminum foil

Directions

1. In a large skillet, cook bacon over medium-high heat until just crisp.
2. Remove bacon to a paper towel-lined plate and drain off all but 2 Tbsp. fat. (If there is not enough fat, add olive oil to measure 2 Tbsp.)
3. Place flour in a shallow bowl.
4. Sprinkle cutlets with salt and dredge in flour. Working in batches if necessary, add cutlets to skillet in a single layer and cook until browned on both sides, turning once, 4 to 6 minutes total.
5. Remove to a platter; tent with foil. Repeat with remaining pork.
6. Add cabbage, onion and thyme to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in sugar and vinegar, reduce heat to low and continue to cook until cabbage is tender, about 5 minutes longer, stirring once or twice. Spoon cabbage over pork, sprinkle with bacon and serve.