Pork Chop Casserole

1. 1

   Cut each onion into quarters.

2. 2

   Cut cabbage into 6 wedges. Arrange cabbage and potatoes in shallow 15 1/2 x 10 1/2-inch casserole or roasting pan.

3. 3

   In a 12-inch skillet, over medium-high heat, in hot salad oil, cook onions until golden brown.

4. 4

   Remove onions to casserole with cabbage.

5. 5

   In oil remaining in skillet, cook pork chops until lightly browned.

6. 6

   Tuck pork chops among vegetables in casserole.

7. 7

   In same skillet, over high heat, heat apple juice, vinegar, pepper and dried fruit, stirring to loosen any brown bits from bottom.

8. 8

   Pour apple-juice mixture over pork chops and vegetables.

9. 9

   Cover casserole and bake in 375u00b0 oven 1 to 1 1/4 hours until pork chops and vegetables are fork-tender, basting meat and vegetables with liquid in casserole several times during baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.