german-ish pork chops

we have already discussed my love for pork sirloin chops, a very versatile meat. when confronted with my husband holding a red cabbage at the grocery store the other day and saying "isn't there something they do with these, and maybe apples?" my first thought was, well actually, pork country ribs. however, though a bit cheaper country ribs have a tendency toward extreme fattiness that i was not in the mood to deal with. so, sirloin ahoy! the best way to do this is in a dutch oven, if you don't have one... get one. they're worth every penny and then some. so, a bit of oil in the old dutch to heat and season some flour with garlic salt, pepper, and mace. mace, in case you aren't familiar with it, smells a whole lot like pine sol. a little goes a long way, but don't skip it! so, cut the chops into reasonable sized pieces, dredge them in the flour, pat them a bit and brown them on both sides. put them on a plate and saute in the dutch one medium red onion, sliced, and one large apple, sliced. make sure to scrape all the tasty bits from the bottom of the pan. put the pork back in nestled in the apples and onions, and top with one small head of red cabbage, shredded. sprinkle with cider vinegar and a bit more mace and a pinch of salt. put the lid on and bake at 275 for an hour, at one hour the cabbage should be fairly wilted and the pine sol-vinegar smell should be morphing into deliciousness. poke about 5 potatoes into the top of the cabbage, don't stir it though. put the lid on and bake for two more hours. if your cabbage seems dry when you add the potatoes go ahead and pour in a bit of water, not more that 1/2 a cup. you'll end up with a wonderful purple meal of tart savory cabbage and pork chops in a sweet and sour apple gravy. i like green beans with this, and because this is a meal brought to you by pork, i went and sauteed mine in some bacon grease with almond slivers. YUMM!