@Chez Miz t. tonight: Sauteed pork medallions with cabbage and apple. Recipe:
We tried the original recipe and decided the herbed pork was better served separately and NOT braised(?) in with the apples and cabbage.
Anyway, here ya' go:
Pork w/cabbage & apple
Ingredients
3 teaspoons paprika, divided
2 teaspoons chopped fresh or 1 tsp. dried thyme, divided
2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground pepper, divided
2 teaspoons chopped fresh or 1 tsp. dried sage, divided
6 (1/2-inch-thick) pork loin chops
2 bacon slices
1 head cabbage (about 2 lb.), coarsely chopped
2 medium onions, thinly sliced
1 large Granny Smith apple, peeled and sliced
1 tablespoon tomato paste
1 (12-oz.) bottle lager beer*
Preparation
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. 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. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.
This is what we didn't do. I think you'll like it better not combined.
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