Pork Chops W/Cabbage

• 2 pork chops - 1" thick
• Salt
• Pepper
• 2 Tbsp butter
• 1 Tbsp oil
• 7 Tbsp balsamic vinegar
• 3 Tbsp sherry
• 1 cup beef or chicken stock
• 4 slices bacon, cut into 1/4 inch pieces
• 6 ounces cabbage, julienned
• 1 tsp Dijon mustard
• Honey, to taste

1. Season both sides of pork chops with salt and pepper.
2. Heat a heavy sautA pan and add 1 Tbsp of butter and the oil. Over medium heart, sautA the chops for 5 minutes on each side, or until cooked through.
3. Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 Tbsp of the vinegar and the sherry. Add the stock and, over moderate heat, reduce until slightly thickened. Reserve.
4. Saute the bacon until crisp. Spoon off all but 2 Tbsp of ht beacon fat and deglaze the pan with the remaining 4 Tbsp of sherry vinegar. Add the cabbage and stir, over high heat, until heated through - approx. 5 - 10 minutes. Season to taste with salt and pepper.
5. Heat the sauce and whisk in the Dijon mustard, honey, and remaining 1 Tbsp butter.
6. Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and top each with the sauce.

pork chops, salt, pepper, butter, oil, balsamic vinegar, sherry, beef, bacon, cabbage, mustard, honey

Taken from www.epicurious.com/recipes/member/views/pork-chops-w-cabbage-58393003 (may not work)