INGREDIENTS

Serves 4

4 small redskin potatoes, quartered
1 T butter
4 center-cut loin pork chops (3/4" thick) trimmed of excess fat
2 medium onions, sliced
Pinch Pathmark ground cinnamon
2 medium tart apples, cored and sliced
1/4 head of small cabbage, shredded
1/2 C Pathmark apple juice
Pathmark salt and pepper, to taste

Parboil potatoes until they are just beginning to soften. Drain well and cover

to keep warm; set aside. Meanwhile over medium-high heat, melt butter in a large skillet. Lightly brown pork chops on all sides, approximately 4 minutes.

Reduce heat to medium and add onions. Sauté until onions are golden brown. Add potatoes, cinnamon, apples, cabbage and juice. Bring to a simmer, cover and heat until apples and cabbage are tender.

Season with salt and pepper. Keep lid off and cook down juice until a thick sauce forms, stirring frequently.

Tips & Timesavers...

• Dry chops with paper towel before cooking so they will brown better.

• When turning pork chops, use tongs instead of a fork. A fork will pierce the meat allowing extra juices to drain, drying out the meat.

• Pick up a bag of pre-shredded cabbage to save on prep time.