Pork & Cabbage Casserole

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Ingredients

  • 3 tart apples, cored, peeled & diced
  • ¾ C onion, thinly sliced
  • 2 T butter or margarine
  • 2 ½ C chicken broth
  • ⅔ C Pioneer® Golden Light Brown Sugar, firmly packed
  • ½ C red wine vinegar
  • 2 T lemon juice
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • dash of cloves
  • 1 bay leaf
  • 8-10 C red cabbage, shredded
  • 2 T cornstarch
  • 3 T cold water
  • 1 T vegetable oil
  • 6 pork chops, browned

Directions

  1. In a large pan, saute apples and onion in butter for 5 minutes. Add chicken broth, Pioneer® Golden Light Brown Sugar, vinegar, lemon juice, salt, pepper, cloves and bay leaf; bring to a boil. Add cabbage, stir in softly; cover and simmer 45 minutes.
  2. In a coffee mug or small bowl, dissolve cornstarch in cold water; stir into cabbage mixture. Pour cabbage into a 2 ½-quart casserole dish and set aside.
  3. Preheat oven to 350° F.
  4. On medium-high, heat a frying pan. To check and see if pan is not drop a sprinkle of water on the surface to see if it dances. Add oil and pork chops. Brown pork chops for 2-3 minutes per side. Place the pork chops over cabbage in dish; cover and bake for 30-40 minutes or until chops are tender.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.