2 lbs. pork chops (6)
2 med. chopped onions
1 clove garlic
1 (No. 2) can tomatoes
1 lb. cabbage, shredded
4 tbsp. olive oil
1 c. burgundy
Salt and pepper to taste

Fry onions in hot olive oil for 3 minutes or until soft. Remove onions. Add garlic and pork chops and turn up heat. Brown chops quickly on both sides about 6 minutes. Transfer chops, garlic and onions to a deep pot. Add cabbage, tomatoes, salt and pepper to taste and cover tightly. Cook slowly for 30 minutes. Add burgundy and continue cooking about 10 minutes, very slowly, or until cabbage and chops are tender. Serves 6.