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1. Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and 1/2 teaspoon salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.
2. In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Reserve and store* four chops. Use for Pork and Potato Gratin with Gruyere Cheese (see recipe below). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with salt and pepper. Spoon sauce over pork and cabbage. Makes 6 servings.