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Cabbage and Pork
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  • 4 pork chops
  • 1 head of green cabbage, sliced and chopped coarsely
  • 1 large onion sliced halfwise
  • black pepper, to taste
  • soy sauce or teriyaki sauce, to taste
  • 1/2 cup (125 ml) vegetable oil to fry chops (enough to cover bottom of pan)
  • 1/4 cup (60 ml) sherry (if desired)
  • In a large frying pan or electric frying pan, cook chops in oil till browned. Remove from pan.
  • Cook cabbage and onions in same frying pan in pork juices, when half cooked, return chops to frying pan.
  • Sprinkle with pepper, cover and simmer for about 45 minutes or until pork is cooked through.
  • Turn chops during cooking time to prevent sticking.
  • Add soy sauce or teriyaki to pork chop mixture about 15 minutes before serving.
  • Let simmer.
  • Add sherry at same time as sauce.
  • Serve pork chops seperately, and then serve cabbage mixture on side as a topping for the pork.

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