Pork Chops, Cabbage, and Apples

Pork with cabbage is a classic combination, as is pork with apples. Put it all together and you get something really amazing.
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; grate pork chops evenly.Saute the bacon slices in a large deep skillet over medium-high heat for 6 to 8 minutes or until crisp; remove the bacon and pat dry on paper towels, leaving drips in the pan. Crumble the bacon.Saute the pork in the hot sauce for 3 minutes on each side or until it is lightly browned; remove the pork from the pan and keep warm.Add the cabbage, onion and apple to the skillet. Cover and reduce the heat to medium; cook, stirring occasionally, for 15 minutes or until the cabbage begins to wilt. Add the tomato paste, beer, bacon, remaining 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, stirring to remove particles from the bottom of the pan. Cover and cook for 15 minutes or until the cabbage is tender and the liquid is slightly thickened. Add the pork and cook, uncovered, for 5 minutes or until completely warmed through.* You can substitute 1 1/2 cups of apple cider instead.Note: For testing purposes only, we used Samuel Adams Boston beer.