INGREDIENTS

INSTRUCTIONS

To prepare the salad, place the bacon in a medium saute pan and cook
over medium heat until crispy, about 3 minutes. Transfer the bacon to
a paper towel to drain. Add the garlic and onion to the pan and saute
in the bacon grease over medium-high heat for about 2 minutes. Add  the
sherry and cook until reduced by half, 3 to 4 minutes. Add the  cabbage
and cook until tender, about 4 minutes. Add the sherry  vinegar, olive
oil, thyme, and walnuts and season to taste with salt  and pepper. Keep
warm until ready to use.  To prepare the pork chops, preheat the oven
to 350 degrees. Rub the  meat with the black pepper and season with the
salt. Put the flour on  a plate and dredge the chops in the flour. Pat
the chops gently to  remove any excess flour.  Heat the olive oil in a
very large, ovenproof saute pan over high heat  until smoking hot. Add
the pork chops and sear for 2 minutes on each  side. Place in the oven
and cook for about 8 minutes, or until the  meat reaches an internal
temperature of 150 degrees (use and  instant-read meat thermometer to
test). Remove from the oven.  To serve, place 1 pork chop on each
plate. Spoon some of the cabbage  salad alongside the chops and serve
immediately.  Converted by MC_Buster.  Per serving: 495 Calories
(kcal); 32g Total Fat; (61% calories from  fat); 30g Protein; 14g
Carbohydrate; 81mg Cholesterol; 201mg Sodium  Food Exchanges: 1/2
Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0  Fruit; 4 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 133
Total Fat: 15.4g
Cholesterol: 40.9mg
Sodium: 82.5mg
Potassium: 366.7mg
Carbohydrates: 14.7g
Fiber: 1.5g
Sugar: 1.2g
Protein: 16.9g