What should you do with all those apples you picked this weekend? I am sure you can think of a million things, but what you should do is this one pan meal. I know pork chops and apples are a pretty obvious combination. For the longest time I have stayed away from pork chops because they intimidated me. I saw these boneless pork loin chops while shopping and they just looked really friendly. Just like you I had a bushel of apples I picked over the weekend and needed something more than apple crisp.
Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
Meanwhile, fry the bacon in a large, deep skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Then chop up the bacon into small pieces and reserve.
Cook the pork for 5 minutes on each side or until they brown, in the bacon drippings. Remove pork from the pan and set aside.
Add cabbage, onions, pierogiesand apples to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes. Flip the pierogies to brown on both sides. Add apple cider, vermouth, apple cider vinegar, and, bacon. Season the mixture again with 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, scrapping the brown bits from the bottom of the pan. Cover and cook 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.