Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the bacon and cook until crisp, 3 minutes. Add the garlic, onion, and thyme and cook for 1 minute. Add the cabbage, salt, and pepper, toss to combine, then add 1/4 cup of the cider vinegar, the raisins, and the chicken stock. Turn down the heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally.
Step 2
While the cabbage is cooking, heat another large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the pork chops with salt and pepper. Add the chops and cook for 5 minutes on each side.
Step 3
For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley, and a splash of cider vinegar. Top each chop with a heaping tablespoon of the mustard butter and serve alongside the bacon-braised cabbage.
