INGREDIENTS

INSTRUCTIONS

BACON AND CABBAGE SALAD
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.

A Message from our Provider:

“Jesus: power to break life controlling problems”