1/4 c. cooking oil
5 to 6 pork chops
2 med. heads cabbage, cut up
1/4 c. butter
1 c. water
Salt and pepper to taste

In Dutch oven, brown pork chops in oil. Add cabbage and salt and pepper. Continue cooking until cabbage wilts. Stir; add butter and 1/2 of the water. Cover tightly, reduce heat, and steam until water is absorbed, then add remaining water. Cover tightly again and simmer approximately 10 minutes. Serve over rice.