Post by Baking_Bud on Jan 18, 2003 19:17:03 GMT -6
3 tbsp. cider vinegar
3 tbsp. Apple juice
3 tsp liquid honey
1 tbsp butter
1 tbsp veg. Oil
1 pound boneless chops
1 small onion, chopped
4 cups shredded green cabbage
½ cup chicken stock
2 teaspoons chopped fresh thyme
Salt and pepper
Directions: In a small bowl, combine vinegar, apple juice, honey; set aside. In a large fry pan, heat butter and oil over med-high heat, sauté pork chops until cooked turning once. Remove chops and keep warm.
Drain off all but 1 tbsp fat from pan. Add onion and saute to tender. Add cabbage and stock, reduce heat to medium and cook, covered for 5 minutes. Remove cabbage and set aside. Add vinegar mixture to pan, bring to boil, stirring and scrapping browned bits from bottom of pan. Return cabbage to pan and heat through, stirring often. Add salt and pepper. Serve with the pork chops.