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Pork Chop and Cabbage Stew Recipe

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This recipe for Pork Chop and Cabbage Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
4 bone-in pork chops, 3/4" thick, well trimmed
3/4 tsp. salt
1/2 tsp. black pepper
1 large onion, thinly sliced
1# head of cabbage, shredded
2 large Pippen or Granny Smith apples cored and cut into 1/2" thick slices
1# red potatoes cut into 1" pieces
3/4 C. applie cider
1/2 tsp. thyme
1 T. cider vinegar

Directions:
Directions:
Brown chops in heavy skillet in the olive oil until well browned. Sprinkle with half the salt and pepper.
Remove chops and cook onion jin same skillet until just translucent.
Layer chops on onions, then cabbage, potatoes and apple slices on top of chops.
Mix together the cider, thyme and vinegar and pour over mixture in pan.
Cover tightly and simmer about 30 minutes or just until potatoes are tender.
Or, you can put covered skillet in 350 degree oven for about 30 miutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
This is a full and hearty meal with a green salad and cornbread. Marian liked to finish it in the oven while the cornbread was baking.

 

 

 

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