Pork Chops With Cider Glaze And Cabbage

• 2 bone-in center-cut pork loin chops, each about 3/4" thick
• salt and freshly ground pepper, to taste
• 1 Tbsp olive oil
• 1/2 head red cabbage, cored and thinly sliced crosswise
• 1-1/4 cups apple cider or apple juice
• 1 Tbsp apple cider vinegar
• 2 tsp fresh thyme leaves

1. Generously season the pork chops with s & p. In the skillet over med-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden about 7 mins total. Transfer to a plate.
2. Add the cabbage to the skillet and cook, sitrring, until softened, about 7 minutes. Incrase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1/4 cup, 8 -10 mins. Stir in the thyme.
3. Return the pork chops and any accumulated juices to the skillet and spoon the glaze over them. Cover, reduce the heat to med-low, and simmer until the pork is tender and barely pink inside, 3 - 5 mins.
4. Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately.

center, salt, olive oil, red cabbage, apple cider, apple cider vinegar, thyme

Taken from www.epicurious.com/recipes/member/views/pork-chops-with-cider-glaze-and-cabbage-50071712 (may not work)