Pat's Soulful Cassoulet

• 4 large pork chops, rib chops, very thick
• 12 ounces smoked sausage or 12 ounces Italian sausage
• 12 head cabbage, roughly chopped
• 1 medium yellow bell pepper
• 1 whole jalapeno pepper
• 1 teaspoon poultry seasoning, I use Paul Prudhomme's Poultry Magic
• 12 teaspoon kosher salt
• 14 teaspoon black peppercorns, freshly milled
• 15 ounces chicken broth, canned
• 3 tablespoons olive oil, garlic infused-type, or, add fresh garlic
• 1 cup beer, warm
• 14 medium red onion, roughly chopped

1. In a large skillet, heat the garlic-infused oil and brown the chops.
2. As they are browning, season with the salt pepper and poultry seasoning.
3. Pour the chicken broth and beer into the crockpot and start on high.
4. Also, add in the chopped onion.
5. Slice the smoked sausage into eight chunks.
6. If you are using Italian sausages, leave them whole.
7. It doesn't matter that the sausage is precooked or not.
8. Lay the browned pork chops into the beer-broth blend in the crockpot, next add the chopped cabbage, then add all remaining ingredients.
9. Set the crockpot to the HIGH setting for the first two hours, then reduce to the LOW setting for the next five hours.
10. I use a LARGE, oval crockpot for this dish.
11. Serve with hot, buttered cornbread.

pork chops, sausage, cabbage, yellow bell pepper, jalapeno pepper, poultry seasoning, kosher salt, black peppercorns, chicken broth, olive oil, beer, red onion

Taken from www.food.com/recipe/pats-soulful-cassoulet-218878 (may not work)