Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- 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
