Tex-Mex Pork & Cabbage Dinner

• 1 lb pork chop (or chicken)
• mccormick grill mates poultry seasoning
• 2 tablespoons vegetable oil
• 1 red bell pepper (chopped)
• 1 cup onion (chopped)
• 1 jalapeno (thinly sliced)
• 1 tomatoes (chopped)
• 2 (8 ounce) cans tomato sauce
• 1 head cabbage (cut into 1/2 inch strips)

1. Season the pork chops with Grill Mates Seasoning, pre-heat vegetable oil in 5-quart non-stick pot (or non-stick electric pot).
2. Braise chops on medium/low heat and remove chops to cool.
3. Saute peppers and onion in pork chop drippings on medium heat until tender (not browned).
4. Cut cooled chops into 1/2 inch strips, add to peppers and onion; add tomatoes.
5. Cook until pork chops are mostly cooked (not done, still tender) and add tomato sauce until bubbling.
6. Start piling cabbage on top, cover and add more as pot will allow - until it is ALL used.
7. Stir the bottom gently from the sides of the pot to prevent sticking (do not disturb cabbage too much).
8. As cabbage softens, slowly begin working the mixture upward from the bottom.
9. When entirely blended, remove lid and continue cooking on medium heat until cabbage has softened as desired.
10. QUICK VERSION: Replace the onion, tomatoes and peppers with 2 (10 ounce) cans Original Rotel Tomatoes.

pork chop, grill mates, vegetable oil, red bell pepper, onion, tomatoes, tomato sauce, cabbage

Taken from www.food.com/recipe/tex-mex-pork-cabbage-dinner-240481 (may not work)