6 pork chops, 3/4 inch thick
1/2 tsp. salt and pepper
1 1/2 tbsp. cooking oil
1/2 c. apple juice
1 1/2 tsp. sugar
1 1/2 tsp. chicken bouillon
3/4 tsp. caraway seeds
1 sm. head cabbage
2 lg. tart apples
1 med. onion
1/2 c. apple juice
1 1/2 tbsp. cornstarch

Sprinkle chops with salt and pepper. Brown in large skillet both sides with oil. Stir together 1/2 cup apple juice, sugar, bouillon, caraway seeds. Pour over chops. Place cabbage wedges and apple wedges on top of chops. Sprinkle with chopped onion. Bring to boil. Reduce to simmer for 35 minutes. Transfer chops, cabbage and apples to warmed platter.

Combine 1/2 cup apple juice with cornstarch. Stir into skillet. Cook and stir until thickened. Cook and stir 2 more minutes. Pass gravy with chops.