Braised Pork, Cabbage and Apples

Ingredients

• 3 slices bacon
• 2lbs country style port ribs
• 1 onion, sliced
• 1/2 head green cabbage, shredded
• 3 cloves garlic, chopped
• 1 apple, diced
• 2 tablespoons Dijon mustard
• 1 cup of chicken broth

Instructions

1. In a dutch oven fry the bacon until just crisp. Remove bacon to plate.
2. Add rosemary sprigs to bacon fat and fry for about one minute turning occasionally. Remove the rosemary to the plate with the bacon.
3. Dry the pork with paper towels. Season generously with salt and pepper. Add the pork to the dutch oven and sear on medium high heat until well browned on all sides. This will take about 10 minutes total. Remove pork to plate with bacon.
4. Lower the heat to medium. Add onions and cabbage to the Dutch oven. Season with salt and pepper. Sauteed until just beginning to brown, about 6 or 7 minutes, stirring occasionally.
5. Add the garlic and apple to the pan and continue to cook for another 1-2 minutes.
6. Add the mustard and chicken broth and stir to combine.
7. Chop the bacon into about 1 inch pieces.
8. Add the bacon, pork, and rosemary back to the dutch oven.
9. Once the broth starts to boil cover the Dutch oven and reduce heat to low. Simmer for 2 hours.