Smothered Pork Chops and Cabbage Recipe

How to make it

---

• Season chops with salt and pepper and brown in oil in large Dutch oven.
• Remove chops.
• Put onions in the pot with 1/4 cup water.
• Scrape bottom of pot to release any browned bits.
• The onions need to be caramelized to mahogany finish, 30 - 40 minutes.
• When onions are ready add garlic, black pepper,salt and parsley.
• Mix thoroughly and cook until you smell the garlic, about 1 minute.
• Add tomato sauce and 1/2 cup water.
• Put 1 1/2 heads sliced cabbage into pot but DO NOT STIR.
• Place chops on top of cabbage, turn heat to medium low and cover pot.
• Allow cabbage and chops to "smother" for about 20 minutes.
• Open the lid, stir and add the remaining 1/2 head of cabbage.
• There should be a rapidly boiling 1 to 2" of juice at the bottom of the pot.
• Add water is necessary.
• Replace the lid and "smother" 15 to 20 minutes more.
• Stir cabbage and pork, cover and smother another 15 minutes.
• Taste cabbage and adjust seasonings to taste.
• The first cabbage in should be wilted but not mushy.
• The second cabbage should be cooked but still have texture.
• Turn off the heat.
• The cabbage will continue to cook so err on the side of under-cooking it.
• Serve the cabbage and its juices over steamed rice.
• Serve chops to the side.