Rosemary Pork Chops w/Pomegranate Balsamic Braised Cabbage & Apples
4 slices cooked bacon, chopped
1 onion, chopped
2 tsp. caraway seeds
1 Gala apple, sliced and cut into ½ inch pieces
½ small red cabbage, cored and shredded
½ Cup Pomegranate Balsamic Vinegar
4 small pork chops (1-inch thick)
2 ½ Tbsp Rosemary Olive Oil
½ Cup flat-leaf parsley, roughly chopped
1 tsp. Bourbon Smoked Garlic Salt
¾ tsp. Applewood Pepper
Heat skillet to medium. Pour 1 Tbsp Rosemary Olive Oil into skillet. Carefully add pork chops. Season with Bourbon Smoked Garlic Salt & Applewood Pepper. Cook chops until browned and just cooked through. Set aside and cover/rest.
Keep skillet at medium. Add ½ tsp Rosemary Olive Oil. Stir in onion and caraway seeds. Cook, stirring occasionally for a few minutes.
Next add in apples, cabbage, Pomegranate Balsamic Vinegar, 1/2 tsp Bourbon Smoked Garlic Salt and ¼ tsp Applewood Pepper. Cook, stirring occasionally until the cabbage is just tender.