Pork Chops with Cabbage and Onions

My dad used to cook the best pork chops!  I have been forever trying to imitate the taste I remember.
I think I'm close :)  And to my surprise sooo very simple.
I used about 1and a half  pounds of thin pork chops. I found these on sale at Giant Eagle for $4.59 a lb.  They cook up a lot faster.  Here's what I did:

Pork Chops
about 1/4 cup of oil (more if needed)
sprinkle each pork chop with Meat Tenderizer, generosity is fine

Believe it or not, that's it.  Cook in the oil until done.   Be careful not to flip too many times, try turning them just once after one side is nicely browned.

Cabbage and Onions

I love fried cabbage!!!  I normally make this with potatoes, which add a nice sweetness to the dish.
Today I shredded about to a  head of cabbage (that my local Giant Eagle had on sale for $1.00 a head!!) and diced about 1 onion.  I tend to add more onion, depending on how big your head of cabbage is.
First I fried up some bacon.  I usually try to reserve all bacon grease, keeping it in the fridge until I need it.  Today I couldn't find it in there!!...lol....it turned out to be buried in the back.  Anyways, fry up some bacon and keep the grease in the pan. Take out your bacon and save for a salad topper for later in the week.
Add your cabbage and onions to the pan.  I also added a clove of diced garlic for flavor.
I added some oil to it, just enough to nicely coat my cabbage.  Simply fry until your cabbage and onions are nicely softened.  Usually when they start to lightly brown up some.


At my house, there's a little one that does not eat onions or cabbage. On the side I also made brocolli rice.  These quickie rice dishes are and easy plus generally only cost about $1.00

Final Product: