Rosemary Pork Chops w/Pomegranate Balsamic Braised Cabbage & Apples


  • slices cooked bacon, chopped
  • onion, chopped
  • 2 tsp. caraway seeds
  • Gala apple, sliced and cut into ½ inch pieces
  • ½  small red cabbage, cored and shredded
  • ½ Cup Pomegranate Balsamic Vinegar
  • 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


  1. 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.
  2. Keep skillet at medium. Add ½ tsp Rosemary Olive Oil. Stir in onion and caraway seeds. Cook, stirring occasionally for a few minutes.
  3. 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.
  4. Return chops to skillet and warm through.
  5. Top plated dish with parsley and bacon.