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8 cups coarsely shredded red cabbage
(about
1-1/2 pounds)
4 cups chopped apples (about
4 medium)
2 cups sliced red onion (about
1 large)
1-1/2 cups chicken broth
1/4 cup red wine vinegar or cider
vinegar
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 pork rib or loin chops, about 3/4
inch thick (about
1-1/2 pounds)
1 cup cranberry juice cocktail
1/4 cup chopped fresh parsley
Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings
(about
1-1/2 pounds)
4 cups chopped apples (about
4 medium)
2 cups sliced red onion (about
1 large)
1-1/2 cups chicken broth
1/4 cup red wine vinegar or cider
vinegar
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 pork rib or loin chops, about 3/4
inch thick (about
1-1/2 pounds)
1 cup cranberry juice cocktail
1/4 cup chopped fresh parsley
Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings
