Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO)

　　6 slices center-cut or applewood-smoked bacon, chopped

　　3 garlic cloves, chopped

　　1 medium Spanish onion, thinly sliced

　　2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped, chopped

　　1 small head napa cabbage, cored and sliced (1 1/4 pounds)

　　Salt and freshly ground black pepper

　　1/4 cup plus a splash cider vinegar

　　1/2 cup (2 ounces) golden raisins (a couple of handfuls)

　　3/4 cup chicken stock

　　4 center-cut loin pork chops or rib chops, 1 inch thick

　　4 tablespoons butter, very soft

　　2 tablespoons grainy mustard

　　2 tablespoons fresh chopped flat-leaf parsley

　　

Step 1

Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the bacon and cook until crisp, 3 minutes. Add the garlic, onion, and thyme and cook for 1 minute. Add the cabbage, salt, and pepper, toss to combine, then add 1/4 cup of the cider vinegar, the raisins, and the chicken stock. Turn down the heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally.

　　

Step 2

While the cabbage is cooking, heat another large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the pork chops with salt and pepper. Add the chops and cook for 5 minutes on each side.

　　

Step 3

For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley, and a splash of cider vinegar. Top each chop with a heaping tablespoon of the mustard butter and serve alongside the bacon-braised cabbage.

　　Rachael Ray's 30-Minute Get Real Meals