Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

Ingredients

• 6 slices bacon chopped
• 0.8 teaspoon pepper black
• 0.5 teaspoon caraway seeds 
• 1 medium onion chopped
• 4 rib pork chops bone-in 1-inch-thick ()
• 1.8 lb cabbage red cored halved lengthwise sliced
• 0.3 cup red-wine vinegar 
• 1.3 teaspoons salt 
• 2 tablespoons sugar 
• 1 tablespoons vegetable oil 
• 0.8 cup water 

Equipment

• frying pan
• paper towels
• oven
• pot
• baking pan
• kitchen thermometer
• aluminum foil
• slotted spoon
• tongs

Directions

1. Put oven rack in middle position and preheat oven to 450°F.
2. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons.
3. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes.
4. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
5. Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total).
6. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
7. Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
8. Let chops stand in pan, loosely covered with foil, 5 minutes.
9. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.