Natural pork cutlets in beer sauce

Ingredients:

• 3 slices bacon, diced
• 1 small onion, diced
• 2-3 large sprigs of thyme + 1 tbsp chopped leaves
• 1 can (425 g) canned cannellini beans, rinsed
• 1 and 1/4 cups lightly salted chicken broth
• Half a head of Chinese cabbage, coarsely chopped
• 2 pinches red pepper flakes
• 4 natural boneless pork cutlets (1 cm thick; 450-700 g total)
• 2 tbsp. flour
• 1 bottle (0.33 l.) dark beer
• 1 tbsp unsalted butter

Preparation:

1. In a large skillet over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain all but 1 tablespoon of the fat from the skillet into a small bowl and set aside. Add the onion and thyme sprigs to the skillet and cook until the onion is soft, about 5 minutes.
2. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth has evaporated, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper, and a pinch of red pepper flakes.
3. Season the pork chops with salt, black pepper, and chopped thyme, then sprinkle with flour. In a separate skillet, heat 1 tablespoon of rendered bacon fat over medium-high heat. Add the pork chops and cook until golden brown, 2-3 minutes per side. Transfer to a plate.
4. Add the beer and the remaining 1/2 cup chicken broth to the pan, scraping up any browned bits from the bottom; bring to a simmer. Return the pork to the pan, reduce the heat to medium, and cover with a lid. Simmer until the pork is cooked through, 5-7 minutes.
5. Transfer the meat to a plate and let it rest.
6. Continue to simmer the sauce until thickened, about 6 minutes; add the butter. Divide the cabbage mixture among serving bowls. Slice the pork and arrange on serving bowls. Pour the sauce from the pan over the sauce, sprinkle with crispy bacon, and a pinch of red pepper flakes.