4 pork chops, 1 inch thick
2 tbsp. fat
1 med. onion, chopped
1 c. tomato juice
1/4 c. vinegar
2 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
6 c. coarsely cut cabbage

Trim excess fat from the pork chops. Melt this in a large heavy skillet or use shortening or salad oil. Brown the chops slowly on both sides in the hot fat. Combine the chopped onion, tomato juice, vinegar, soy sauce, sugar, salt, and pepper. Pour over the chops and heat to steaming. Lower heat; cover tightly and simmer for 30 minutes or until the chops are tender. Arrange the coarsely cut cabbage over the chops and continue cooking for 10 minutes longer or until the cabbage is almost tender. Remove chops to serving plate and toss cabbage in the sauce. Spoon onto serving plates and serve at once.