Pork Cutlets With Red Cabbage

• 3 slices bacon, chopped
• 1/4 cup all-purpose flour
• 4 4-oz. pork cutlets or thin boneless chops
• Salt
• 3 cups thinly sliced red cabbage
• 1 small onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1 tablespoon packed light brown sugar
• 1 tablespoon cider vinegar

1. In a large skillet, cook bacon over medium-high heat until just crisp. Remove bacon to a paper towel-lined plate and drain off all but 2 Tbsp. fat. (If there is not enough fat, add olive oil to measure 2 Tbsp.)
2. Place flour in a shallow bowl. Sprinkle cutlets with salt and dredge in flour. Working in batches if necessary, add cutlets to skillet in a single layer and cook until browned on both sides, turning once, 4 to 6 minutes total. Remove to a platter; tent with foil. Repeat with remaining pork.
3. Add cabbage, onion and thyme to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in sugar and vinegar, reduce heat to low and continue to cook until cabbage is tender, about 5 minutes longer, stirring once or twice. Spoon cabbage over pork, sprinkle with bacon and serve.

bacon, allpurpose, pork cutlets, salt, red cabbage, onion, thyme, brown sugar, cider vinegar

Taken from www.myrecipes.com/recipe/pork-cutlets-red-cabbage (may not work)