Ingredients
4 slices bacon, chopped
1 onion, chopped
2 tsp. caraway seeds
1 Gala apple, sliced
1/2 small red cabbage, cored and shredded
1/2 c. Buona Cucina Traditional Dark Balsamic Vinegar
4 small bone-in. pork chops (1-inch thick)
2 tsp. Buona Cucina Extra Virgin Olive Oil of your choice
1/2 c. flat-leaf parsley, roughly chopped
1 tsp. Kosher salt
3/4 tsp. pepper
Directions
Cook bacon in Dutch oven on medium heat until crisp. Use a slotted spoon to transfer to a paper towel.
Add onion and caraway seeds and cook, stirring occasionally for 6 mins. Stir in Gala apple (cut into 1/2-inch pieces) and cabbage, balsamic vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally until the cabbage is just tender, 6 to 8 minutes.
Meanwhile, season pork chops with 1/2 teaspoon each salt and pepper. Heat oil in large cast iron skillet on medium-high and cook pork until browned and just cooked through, 2 to 3 minutes per side.
Fold parsley and reserved bacon into cabbage and serve with pork.
Recipe by Good Housekeeping test kitchen