Kosher salt and freshly cracked black pepperto taste
1mediumyellow onionsliced thinly
⅓cupapple cider vinegar
2teaspoonslight brown sugar
¼cupextra-virgin olive oil
1headnapa cabbageoptional, chopped
Cook bacon in a large cast-iron pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 5 tablespoons of the drippings (divided).
Season the pork chops with salt and pepper.Using the same pan used to cook the bacon, add pork chops and cook over medium-high heat. Cook the pork chops until pork is browned, and cooked through
(an internal temperature of 145 degrees F when read with an instant-read thermometer), turning once, about 3 to 5 minutes on each side, depending on thickness. Transfer pork to serving platter and cover to keep warm.
Heat 2 tablespoons of the bacon drippings to a large pan, over medium-high heat. Add the cabbage; season with salt and pepper. Saute until tender and slightly wilted about 5 to 7 minutes.
THE DIJON BACON VINAIGRETTE
Meanwhile, in the same pan used to cook the pork chops, heat the remaining 3 tablespoons of reserved bacon drippings over medium heat.Add garlic to the pan; cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn).Add the onions to the pan; sauté the onion for about a minute; turn the heat to medium-low. Continue to cook the onions until they are tender; about 5 minutes.When the onions are tender, stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add in the oil, stirring constantly. When the oil is combined into the vinaigrette, turn off the heat.
Place the pork chops over a bed of napa cabbage, drizzled with the bacon vinaigrette.
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