6 pork chops
6 tbsp. water
1/4 c. vinegar
1 tbsp. all-purpose flour
1 tbsp. sugar
1 tbsp. prepared mustard
1 tsp. salt
2 tsp. Worcestershire sauce
1/2 tsp. celery seed
5 c. shredded cabbage
1 c. shredded carrots
1/2 c. onion
1/2 c. green peppers

Batter and brown chops on both sides. Drain fat. Add water and simmer 20 minutes. Remove chops from skillet. Blend 1/4 cup water, vinegar, flour, sugar, mustard, salt, white sauce, and celery seeds. Stir into pan drippings. Add vegetables. Cook and stir until mixture thickens, just a few minutes until vegetables are tender. Return chops to skillet. Simmer, covered, 5 minutes more. For a complete meal, serve with cornbread.