Pork & Cabbage Casserole

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  • 3 tart apples, cored, peeled & diced
  • ¾ C onion, thinly sliced
  • 2 T butter or margarine
  • 2 ½ C chicken broth
  • ⅔ C Pioneer® Golden Light Brown Sugar, firmly packed
  • ½ C red wine vinegar
  • 2 T lemon juice
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • dash of cloves
  • 1 bay leaf
  • 8-10 C red cabbage, shredded
  • 2 T cornstarch
  • 3 T cold water
  • 1 T vegetable oil
  • 6 pork chops, browned


  1. In a large pan, saute apples and onion in butter for 5 minutes. Add chicken broth, Pioneer® Golden Light Brown Sugar, vinegar, lemon juice, salt, pepper, cloves and bay leaf; bring to a boil. Add cabbage, stir in softly; cover and simmer 45 minutes.
  2. In a coffee mug or small bowl, dissolve cornstarch in cold water; stir into cabbage mixture. Pour cabbage into a 2 ½-quart casserole dish and set aside.
  3. Preheat oven to 350° F.
  4. On medium-high, heat a frying pan. To check and see if pan is not drop a sprinkle of water on the surface to see if it dances. Add oil and pork chops. Brown pork chops for 2-3 minutes per side. Place the pork chops over cabbage in dish; cover and bake for 30-40 minutes or until chops are tender.
Pork & Cabbage Casserole
2 votes, 3.00 avg. rating (63% score)

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