8 cups coarsely shredded red cabbage (about 1-1/2 pounds) 4 cups chopped apples
(about 4 medium) 2 cups sliced red onion :
(about 1 large) 1 1/2 cups chicken broth 1/4 cup red wine vinegar or cider vinegar 2 teaspoons grated lemon peel 1/4 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 6 pork rib or loin chops
3/4 inch thick :
(about 1-1/2 -- pounds) 1 cup cranberry juice cocktail 1/4 cup chopped fresh parsley Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings Converted by MC_Buster.