5 slices smoked bacon
2 T. olive oil
Pork loin chops (about 1 3/4 lb.)
3/4 tsp. ground black pepper
1 1/4 tsp. salt
Flour for dredging
1 large onion, thinly sliced
3 cloves garlic, finely chopped
2 large carrots, cut into thin slices on the diagonal
1 medium head green cabbage (about 1 1/2 lb.), cut lengthwise in half, cored, and sliced crosswise into shreds (about 10 C.)
3 small bay leaves
1/2 C. hard cider or dry French vermouth
2 large apples (1 lb.), peeled, cored, and thinly sliced

In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 1 T. of bacon drippings and add olive oil to skillet. Set pan aside. Season the pork chops with 1/4 tsp. pepper and 1/4 tsp. salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside. Add onion and garlic to skillet. Cook, stirring, until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 tsp. salt, and remaining 1/2 tsp. pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes. Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.

Yield: 8 servings
Calories: 409
Total Fat: 20.5g
Fiber: 4.5g