Rosemary Pork Chops w/Pomegranate Balsamic Braised Cabbage & Apples

Ingredients:

• 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

Instructions:

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.