Tex-Mex Pork & Cabbage Dinner

1. 1

   Season the pork chops with Grill Mates Seasoning, pre-heat vegetable oil in 5-quart non-stick pot (or non-stick electric pot).

2. 2

   Braise chops on medium/low heat and remove chops to cool.

3. 3

   Saute peppers and onion in pork chop drippings on medium heat until tender (not browned).

4. 4

   Cut cooled chops into 1/2 inch strips, add to peppers and onion; add tomatoes.

5. 5

   Cook until pork chops are mostly cooked (not done, still tender) and add tomato sauce until bubbling.

6. 6

   Start piling cabbage on top, cover and add more as pot will allow - until it is ALL used.

7. 7

   Stir the bottom gently from the sides of the pot to prevent sticking (do not disturb cabbage too much).

8. 8

   As cabbage softens, slowly begin working the mixture upward from the bottom.

9. 9

   When entirely blended, remove lid and continue cooking on medium heat until cabbage has softened as desired.

10. 10

    QUICK VERSION: Replace the onion, tomatoes and peppers with 2 (10 ounce) cans Original Rotel Tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.