2 lb. pork chops
2 chopped onions
1 clove garlic, chopped
1 #2 can tomatoes, whole peeled)
1 lb. shredded cabbage
4 tbsp. olive oil
3/4 c. burgundy
Salt & pepper

Fry onions in hot olive oil until soft. Remove onions; add garlic and pork chops. Turn up flame and brown chops quickly on both sides, about 6 minutes. Transfer chops, garlic and onions to a deep pot. Add shredded cabbage, tomatoes (break apart), salt and pepper. Cover tightly and cook slowly for 30 minutes. Add burgundy; continue cooking about 10 minutes, very slowly, or until cabbage and chops are tender.