| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Garden2 | 4 | servings | |
INGREDIENTS
| 4 | Bacon strips | |
| 2 | tb | Sugar |
| 1 | Onion; chopped | |
| 2 | lb | Cabbage; shredded |
| 2 | Apples; peeled, sliced | |
| 2 | tb | Vinegar |
| 1/2 | c | Dry red wine |
| 1/2 | c | Water |
| 4 | Pork loin chops | |
| 2 | tb | Dijon mustard |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Begin by cutting bacon into small pieces and frying in skillet. Add sugar, and stir for 2 minutes. Add onion, then cook for another 2 minutes. Stir in cabbage, apples, vinegar, and wine. Cover and cook over low heat for 10 minutes. Add water, and cook uncovered for 30 to 40 minutes. This dish can be served hot or cold. Lightly coat pork chops with mustard. Salt and pepper the pork chops to taste. Heat oil in a large skillet over medium-high heat. Holding sideways, cook pork chops fat-side down until fat is browned. Lay chops flat, cover skillet and cook for 5 to 6 minutes. Flip chops over, replace cover and cook for another 10 minutes or until meat is no longer pink. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on Feb 5, 1999
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