re: Pork chop ideas

Pork Chops and Cabbage
8 Heritage pork chops 3/4 inch thick (trim the fat and render to brown the pork chops.)
Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I use Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and cut in rings.
Oil or lard; enough to brown chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover the chops then add cabbage. Continue cooking until chops are tender and cabbage is soft and "browned" in color.

Serve over rice.. with black eye peas, corn bread and your choice of greens.