Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

• 4 tablespoons extra-virgin olive oil (EVOO)
• 6 slices center-cut or applewood-smoked bacon, chopped
• 3 garlic cloves, chopped
• 1 medium Spanish onion, thinly sliced
• 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped, chopped
• 1 small head napa cabbage, cored and sliced (1 1/4 pounds)
• Salt and freshly ground black pepper
• 1/4 cup plus a splash cider vinegar
• 1/2 cup (2 ounces) golden raisins (a couple of handfuls)
• 3/4 cup chicken stock
• 4 center-cut loin pork chops or rib chops, 1 inch thick
• 4 tablespoons butter, very soft
• 2 tablespoons grainy mustard
• 2 tablespoons fresh chopped flat-leaf parsley

1. Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
2. Add the bacon and cook until crisp, 3 minutes.
3. Add the garlic, onion, and thyme and cook for 1 minute.
4. Add the cabbage, salt, and pepper, toss to combine, then add 1/4 cup of the cider vinegar, the raisins, and the chicken stock.
5. Turn down the heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally.
6. While the cabbage is cooking, heat another large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
7. Liberally season the pork chops with salt and pepper.
8. Add the chops and cook for 5 minutes on each side.
9. For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley, and a splash of cider vinegar.
10. Top each chop with a heaping tablespoon of the mustard butter and serve alongside the bacon-braised cabbage.

extravirgin olive oil, center, garlic, spanish onion, thyme, cabbage, salt, vinegar, golden raisins, chicken stock, center, butter, grainy mustard, flatleaf

Taken from www.epicurious.com/recipes/food/views/pork-chops-slathered-in-mustard-butter-with-bacon-braised-napa-374811 (may not work)