3 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
8 (2 oz. size) boneless pork chops
2 tbsp. butter
1 tbsp. olive oil
3/4 c. dry white wine
4 c. cabbage, sliced
1/2 c. heavy cream
Noodles

Flour pork chops, heat butter, oil and chops, brown. Remove chops. Stir in leftover flour; add wine and chops. Cook until tender. Remove chops, add cabbage and cream, stirring constantly until thick. Season with salt and pepper. Return chops to pan. Serve with hot noodles.