Yield: 4 servings
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4 loin pork chops, cut 1 inch thick (1 1/4 pounds)
1 large onion, chopped (1 cup)
1 jar (15 ounces) sweet and sour red cabbage
1 small red apple, cored, quartered and sliced
Place pork chops in a large skillet over low heat. (Do not add fat)
Cook chops slowly in their own fat until brown; turn; brown other side.
Remove.
Add onion to fat in skillet; saute 5 minutes.
Arrange por chops over onions.
Lower heat; cover.
Cook 30 minutes, turning once.
Remove cover; cook, turning chops once or twice until glazed and most of the liquid has evaporated.
Remove chops; keep warm.
Drain liquid from cabbage; stir cabbage into skillet with apple slices; cook until heated thoroughly. Arrange pork chops over mixture.