Pork Chops with Red Cabbage Flavored with Vinegar, Apples, and Bacon

Name: Pork Chops with Red Cabbage Flavored with Vinegar, Apples, and Bacon (Côtes de Porc au Chou Rouge à l’Ardennaise)
Yield: Makes 6 Main-Course Servings
Cuisine: France
Ingredients: ¼ pound [115 g] bacon, sliced ¼ inch [.5 cm] thick; 1 medium-size red cabbage (about 1 ½ pounds [675 g]); 1 cup [250 ml] white wine; 12 juniper berries, crushed with the side of a knife or under a small pot; 2 teaspoons caraway seeds, chopped coarse (optional); 3 medium-size tart apples such as Granny Smiths, peeled, cored, diced into ¼-inch [.5-cm] cubes; 3 medium-size tart apples such as Granny Smiths, peeled, cored, diced into ¼-inch [.5-cm] cubes; 6 center-cut pork chops, about 1 [2.5 cm] inch thick; salt; pepper; 2 tablespoons sherry vinegar, or more as needed

Côtes de Porc au Chou Rouge à l’Ardennaise

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

In this recipe, the red cabbage with apples and bacon is served as an accompaniment to pork chops, but as with the variations for choucroute garnie, you can also serve the cabbage with various sausages, smoked meats, sautéed or grilled duck breasts, or confit.

Ingredients

¼ pound [115 g] bacon, sliced ¼ inch [.5

Europe
France
Main course
Mediterranean
Gluten-free

Method

Cut the bacon slices crosswise into strips (lardons) about 1 inch [2.5 cm] long and ¼ inch [.5 cm] on each side. Put the strips in a heavy-bottomed pot large enough to hold the shredded cabbage and cook over low heat. Stir them every couple of minutes so they cook evenly Be careful not to burn the fat. As soon as the bacon strips begin to turn crispy, turn off the heat, take them out of