Pork Chops with Creamy Cabbage

Total time: 45 minutes
    This is based on a recipe from the 'American Heritage' cook book I've for years. The cabbage has all the creamy goodness - without the cream. Use the apple juice if you have it - I buy the little 'juice boxes' for kids.

 Ingredients:

• 2 - 4 pork chops, 12oz boneless (360gr)
• 1 onion, chopped
• 1 tbs olive oil
• 2 cups chopped cabbage
• 1/2 cup (4oz, 120ml) apple juice or chicken stock  if using chicken stock add 2 tsp cider or white wine vinegar
• 1 tbs sage
• 1 tbs cornstarch (maizena) dissolved in
• 1/2 cup (4oz, 120ml) milk 

 Instructions:

• Cut a slice off the cabbage, avoiding the core, and roughly chop enough for 2 cups. 
• Heat oil in large nonstick skillet over medium-high heat.  Add onion, paprika, and sauté briefly, 2 minutes. 
• Move to the side and brown pork chops on both sides, 6 - 8 minutes. 
• Add cabbage, apple juice or stock, sage, cover, reduce heat and simmer for 30 minutes, stirring and turning chops once. 
• Remove chops and increase heat. 
• Dissolve cornstarch in milk and add to skillet.  Stir until thickened. 
• Put cabbage on platter, top with chops and serve.