From: Jesse Cool

Serves 4

This dish is one of my all-time favorites. Slow-cooking cabbage and onion brings out a mellow, soft flavor that is further enhanced by a touch of brown sugar and vinegar. It is wonderful with smoked meats.

Ingredients

1 tablespoon olive oil
1 head organic cabbage, cored and very thinly sliced
½ cup packed brown sugar
½ cup rice wine vinegar
Salt
Freshly found black pepper
4 smoked pork chops (about 5 ounces each)
4 tablespoons Dijon mustard
1 tablespoons honey

Directions

Heat the oil in a Dutch oven over medium heat. Add the cabbage and onion and cook, stirring, for 2 minutes. Reduce the heat to low, cover, and cook, stirring often, for 45 minutes, or until very soft.

Add the brown sugar and vinegar and cook for 5 minutes longer. Season with salt and pepper to taste.

Place the chops on top of the cabbage. Cover and cook for 20 minutes, or until the chops are heated through.

Meanwhile, in a small bowl, combine the mustard and honey.

Remove the cabbage mixture to a large platter and top with the chops. Drizzle the mustard mixture over the chops.