Ingredients

2 teaspoons oil
6 center-cut loin pork chops, cut 1/2-inch thick
1 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon, cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar
2 cups sliced pears

Directions

Heat oil in a large skillet. Brown the pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover and cook over medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon until crisp in Dutch oven or other heavy deep pot. Add cabbage and onions and cook and stir over medium heat 5 minutes. Add water, vinegar and brown sugar. Mix well, cover and simmer 15 minutes. Add pears and bring to a boil.

Serve pork chops on top of cabbage. Makes six servings.

Nutrition information per serving: Calories, 273; sodium, 458 mg; pro, 28 g; chol, 67 mg; fat 9 g.