4 tsp. butter
8 c. shredded cabbage
4 to 6 pork chops
Salt and pepper
1 c. dry white wine or apple juice
1/2 c. Bleu cheese dressing
1 tbsp. prepared yellow mustard
1/4 c. dry bread crumbs

Melt 2 teaspoons butter in large skillet. Add cabbage, cover and cook over low heat until wilted 5 to 10 minutes, stirring occasionally. Remove cabbage and brown pork chops in the same skillet.

Season generously with salt and pepper. In shallow casserole, combine cabbage, wine, blue cheese dressing and mustard, top with chops. Bake, covered, at 400 degrees for 45 minutes.

Melt 2 teaspoons of butter and mix with bread crumbs. Sprinkle over chops, bake uncovered 15 minutes.