Glazed Pork Chops With Potatoes And Red Cabbage

1. 1

   For the Pork chop:

2. 2

   Heat a large nonstick skillet coated with the cooking spray over medium-high heat. Sprinkle the chops with salt and pepper and cook for two minutes on each side or until browned.

3. 3

   Reduce heat to medium-low; add a generous coating of Jack Daniel's Smokey Sweet Barbecue Glaze. Cook for 10 minutes or until done, turning pork once. Re-apply the Glaze during the cooking time with a pastry brush.

4. 4

   For the side dishes:

5. 5

   Peel the potatoes and chop into cubes. Boil on medium heat for approx 6 minutes, or until done. Mash well with a potato masher, add the butter and beat until light and fuffy.

6. 6

   Boil the shredded red cabbage for 20 minutes or until done, drain and serve with a knob of butter

7. 7

   Serve with a pot of Jack Daniel's Smokey Sweet Glaze to dip.

* Per serving · 4 servings · Values may vary.