Pork Chop Skillet with Cabbage and Sausages

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 4 pork chops, about 1 pound, 1/2-inch thick
• 4 sweet Italian sausages
• 2 slices bacon, diced
• 1 medium onion, thinly sliced
• 3/4 cup chopped green pepper
• 1 1/2 cups dry white wine
• 1 bay leaf
• 1/4 teaspoon dried leaf thyme
• 1 can (16 ounces) whole potatoes, drained
• 4 cabbage wedges, about 1 to 1 1/2 inches thick

Combine salt, pepper, garlic powder, and flour in a food storage bag; add chops and toss to coat well.

In a large skillet, brown the sausages and bacon over medium-high heat. Remove from skillet with slotted spoon. Pour off all but 1 tablespoon of pan drippings. Add onion and green pepper; cook until lightly browned, about 5 minutes. Add pork chops; brown on all sides. Return sausages and bacon to skillet. Add wine, bay leaf, and thyme. Bring mixture to a boil. Reduce heat to medium low, cover, and simmer for 35 minutes. Add potatoes and cabbage. Cover and simmer 20 to 25 minutes longer.
Pork chop recipe serves 4.