Ingredients
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1 -2 tablespoon olive oil
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1 medium yellow onion, finely chopped
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4 cups thinly sliced red cabbage
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1 1/2 lbs tiny new potatoes, scrubbed
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2 medium tart green apples, cored and thinly sliced
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2 tablespoons dark brown sugar
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salt and pepper, to taste
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1 tablespoon red wine vinegar
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1 cup white wine
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4 boneless pork loin chops, 1/2 inch thick
Instructions
- Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside.
- In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat.
- Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all.
- Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.