6 center loin pork chops
cut 1/2-inch thick 2 teaspoons oil 1 teaspoon salt 1/4 teaspoon EACH dried sage and 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
Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.