Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             strips  bacon
  2            6 ounce  loin butterfly pork chops
                        salt and pepper
  1                cup  thinly sliced onion ring halves
  1                cup  shredded cabbage -- preferably savoy
  2              small  granny smith apple -- peeled/cored and
                        -- cut
     1/4      teaspoon  dried thyme -- crushed
  1         tablespoon  dark molasses
     1/4           cup  apple juice
  2          teaspoons  balsamic vinegar

Preparation:

Fry bacon in large skillet until very crisp. Remove to paper towel-lined plate. Set aside. Add chops to bacon fat and brown well on both sides. Remove and season with salt and pepper. Add onion to remaining bacon fat in skillet and saute over medium-low heat about 10 minutes or until golden. Add cabbage, apples and thyme and saute 5 minutes or until apples and cabbage are limp. Stir in molasses and apple juice. Make bed in cabbage for pork chops. Crumble bacon on top. Cover and simmer chops 20 minutes or until cooked through. Remove chops to 2 serving plates. If skillet juices are thin, cook over high heat 1 to 2 minutes to thicken. Stir in 2 teaspoons vinegar. Flavor should be sweet and slightly tart. If not, add additional 1 teaspoon vinegar. Season cabbage mixture with salt and pepper and spoon over chops. Serve Immediately.

Nutritional Information:

187 Calories (kcal); 6g Total Fat; (30% calories from fat); 5g Protein; 29g Carbohydrate; 11mg Cholesterol; 216mg Sodium