Pork Chops With Red Cabbage

• 5 boneless pork loin chops (4 ounces each)
• 1 tablespoon olive oil
• 1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried minced onion
• 1 teaspoon dried oregano
• 1/4 teaspoon coarsely ground pepper
• Dash celery seed
• 1 small onion, peeled and halved

1. In a
2. , brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture.
3. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

pork loin chops, olive oil, red cabbage, pineapple, parsley, onion, oregano, ground pepper, celery, onion

Taken from www.tasteofhome.com/recipes/pork-chops-with-red-cabbage/ (may not work)