3 - 4 cups shredded cabbage
1 Tbs bacon fat (see hints below)
1/4 cup light brown sugar
3 Tbs apple cider vinegar
3/4 - 1 cup water (plus more has needed to prevent pan from drying out)
1/2 cup peeled shredded carrot
2 apples, cored and diced
1 Tbs apple cider vinegar tossed with diced apples
2 pork chops
salt and pepper for seasoning pork
1 Tbs bacon fat
3 Tbs sour cream
3 Tbs Dijon mustard
Add a generous Tbs of the bacon fat to a large pan and add 1/4 cup light brown sugar, 3 Tbs apple cider vinegar, 3/4 cup water and a pinch of salt and bring that up to a simmer and cook it along for a couple of minutes.
Then at that point, add the shredded cabbage and 1/2 cup peeled, shredded carrot, stir that together, put a lid on top and let it simmer along for about 10 minutes.
While you're keeping your eye on that, core and dice 2 apples and toss those with a splash of apple cider vinegar.
Keep your eye on the cabbage, you may need to add a little more liquid as it's cooking along, and you could even use apple cider instead of water if you have it.
And, after 10 minutes, add the apples to the cabbage and continue to cook those along for another 5 minutes or so with the lid off.
Next, add a Tbs of bacon fat to another heavy bottomed pan or cast iron skillet on medium high heat and cook the salt and pepper seasoned pork chops until they're nicely browned on both sides and cooked through but not dried out.
At some point you'll want to combine equal parts sour cream and Dijon mustard if you're using it.
Once the pork is cooked through, serve it up over the top of the sweet and sour cabbage with a dollop of the sour cream and mustard.
For more depth of flavor, this recipe calls for reserved bacon fat (can be stored in the fridge or freezer) but you could use butter or vegetable oil instead.