Succulent pork chops flavor bean and cabbage stew

There is nothing quite like a thick pork chop, pink in the center, caramelized at the edges, so succulent right at the bone that you have to pick it up with your hands to gnaw on every last scrap. Boneless loin chops have nothing on their bone-in brethren, except perhaps convenience. Stick with the bony variety. Brown them in the same pan in which you render bacon (you get both fresh and smoked flavors in this dish), and simmer a pot of white beans with tomatoes. Dried beans soaked overnight are superior to canned, but use what time allows. Saute cabbage in some of the bacon fat, and layer your feast of meat, beans, and greens on the plates.