2 tbsp. butter
3/4 c. thinly sliced onion
3 tart apples, cored, peeled, and diced
1 qt. chicken broth
1/2 c. red wine vinegar
2/3 c. liquid brown sugar
3/4 tsp. salt
1/4 tsp. pepper
Dash of ground cloves
1 bay leaf
2 tbsp. lemon juice
2 lbs. red cabbage, shredded
2 tbsp. cornstarch
3 tbsp. cold water
6 browned pork chops

Saute onion and apples in butter 5 minutes. Add broth, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Bring to a boil; add cabbage. Cover and simmer 45 minutes. Dissolve cornstarch in cold water; stir into cabbage and simmer until juices thicken. Put cabbage into 2 1/2 quart casserole; top with pork chops. Bake, covered, in oven at 350 degrees for 30 to 40 minutes until chops are tender. 6 servings.