Imagine a dinner that combines the bold, peppery kick of perfectly seared pork chops with the irresistible crunch of warm bacon-infused cabbage salad. This isn't just another recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your taste buds dancing and your dinner guests begging for seconds. In just 40 minutes, you'll create a restaurant-quality dish that proves gourmet cooking can be simple, delicious, and absolutely mouthwatering!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 pork chops
- 2 tablespoons black pepper
- 4 slices bacon, chopped
- 2 cups cabbage, shredded
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 pork chops, 2 tablespoons of black pepper, 4 slices of bacon (chopped), 2 cups of shredded cabbage, 1 tablespoon of apple cider vinegar, and salt to taste.
- Season the pork chops generously with salt and the black pepper on both sides. Make sure to press the pepper into the meat to ensure it adheres well.
- In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate to drain excess fat. Leave the bacon drippings in the skillet for added flavor.
- Increase the heat to medium-high and add the seasoned pork chops to the skillet. Sear the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have a nice golden-brown crust.
- Once cooked, remove the pork chops from the skillet and let them rest on a plate for about 5 minutes. This allows the juices to redistribute for a more tender chop.
- While the pork chops are resting, reduce the heat to medium and add the shredded cabbage to the skillet with the remaining bacon drippings. Sauté the cabbage for about 3-4 minutes, stirring occasionally, until it is slightly wilted but still has some crunch.
- Drizzle the sautéed cabbage with apple cider vinegar and season with salt to taste. Toss well to combine and heat through for an additional minute.
- To serve, place the warm bacon and cabbage salad on each plate, top with a rested pork chop, and sprinkle the crispy bacon pieces over the top. Enjoy your Pepper Rubbed Pork Chops with Warm Bacon and Cabbage Salad!
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork chops reach exactly 145°F for perfect doneness and juiciness.
- Pepper Technique: Press the black pepper firmly into the meat to create a flavorful crust that locks in moisture.
- Bacon Drippings Magic: Don't discard those delicious bacon drippings—they're liquid gold that will add incredible depth of flavor to your cabbage.
- Resting Matters: Always let your pork chops rest for 5 minutes after cooking to redistribute the juices and ensure maximum tenderness.
- Cabbage Crunch: Avoid overcooking the cabbage; you want it slightly wilted but still retaining some texture for the best eating experience.
- Vinegar Finishing Touch: The apple cider vinegar adds a bright, tangy note that perfectly balances the rich, savory flavors of the dish.
Nutrition Facts
Calories: 470kcal
Carbohydrates: 6g
Protein: 36g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 100mg
