Skillet-Worthy Meal

∙ SUNDAY SUPPER ∙

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Chicken-Fried Pork Chops with White Gravy

Charred Cabbage, Carrot, and Bacon Salad

Crispy Potato-Onion Cake

Upside-Down Onion Cornbread

CHARRED CABBAGE, CARROT, AND BACON SALAD

Makes about 2 quarts

(photo on page 48)

8 slices thick-cut bacon, chopped
1 small red cabbage, quartered and cored
2 cups shredded carrots
¾ cup sliced green onion
¼ cup red wine vinegar
1½ teaspoons sugar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 cup chopped toasted walnuts
½ cup crumbled blue cheese

In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper