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1. Pat the pork chops dry and rub with half the salt, the black pepper, smoked paprika and garlic powder. Cook the bacon in a large deep skillet over medium heat for 8 minutes until crisp, then transfer to a plate, leaving the fat in the pan. Crumble when cooled.
4 pieces bone-in pork chops (about 1 inch thick),
0.8 tsp Salt,
1 tsp Black pepper,
1 tsp Smoked paprika,
1 tsp Garlic powder,
6 slice Bacon slices
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2. Raise the heat to medium-high and sear the pork chops in the bacon fat for 3 to 4 minutes per side until deeply golden. Transfer to a plate.
4 pieces bone-in pork chops (about 1 inch thick)
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3. Reduce heat to medium and cook the onion in the same pan for 5 minutes until soft and lightly browned, scraping up the browned bits. Add the garlic and thyme and cook for 30 seconds.
1 piece Yellow onion, thinly sliced,
4 clove Garlic cloves, minced,
1 tsp Fresh thyme leaves
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4. Pour in the chicken broth and bring to a simmer. Whisk in the cream cheese and Dijon mustard until smooth, then stir in the apple cider vinegar and half of the crumbled bacon.
3 slice Bacon slices,
1.5 cup Chicken broth,
4 oz Cream cheese, softened,
1 tbsp Dijon mustard,
1 tbsp Apple cider vinegar
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5. Return the pork chops and any juices to the pan, spooning gravy over them. Cover and simmer on low for 15 to 20 minutes until the pork reaches 145°F (63°C) and is tender, then uncover and simmer 3 minutes to thicken the gravy.
4 pieces bone-in pork chops (about 1 inch thick)
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6. While the pork simmers, melt the butter in a large wide pot over medium heat. Add the cabbage, the remaining salt and the water, then cover and braise for 10 minutes, stirring once.
0.8 tsp Salt,
1 piece Green cabbage, cored and cut into wedges or thick ribbons,
3 tbsp Butter,
0.5 cup Water
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7. Uncover and cook for 5 to 8 minutes more, stirring, until the cabbage is tender and lightly golden at the edges and the liquid has evaporated. Stir in the remaining crumbled bacon.
3 slice Bacon slices
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8. Divide the cabbage among plates, top with a smothered pork chop and plenty of gravy, and garnish with parsley. Refrigerate leftovers in airtight containers for up to 3 days and reheat gently on the stovetop with a splash of broth or water.
2 tbsp Fresh parsley, chopped (garnish)
