Directions: |
Directions:Directions:
1) Cabbage prep: quarter, core and cut into 1/4 inch wide strips.
2) Apple prep: peel, quarter,core and thinly slice.
Trim fat from chops. put flour and salt and pepper in a plastic zip lock bag. Shake the bag to mix the flour and spices. Put one chop at a time in the bag and shake to coat the chops. Heat oil in a large non stick frying pan. Fry chops on both sides to a golden brown. Remove them and set them aside. If needed add more oil to the pan to coat the bottom. Add the onions and cook, stirring to lightly brown and soften , about 8 to 10 minutes. Add butter and when melted, add the cabbage and apples.
Cook and stir until the cabbage begins to wilt, about 8 to 10 minutes. Add salt and pepper to taste ,about 1/2 tsp of each. Sprinkle the vinegar and sugar over the cabbage mixture and stir to mix. Add the chicken broth. Nestle the chops in the cabbage mixture in the fry pan and bring to a simmer. Lower heat, cover and cook one hour. Remove the lid and stir in the raisins. Raise heat to medium and cook uncovered until most of the liquid has evaporated. This takes 20 to 30 minutes. Taste and season with more spices and sugar if needed.
Note: Use a good cooking Apple. The evaporation of the broth really concentrates the flavor of the remaining broth.
This dish can be prepared one day ahead. Cool , cover and refrigerate. Transfer to a baking dish, cover and bake at 350*f until hot 20 to 30 minutes.
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