Ingredients
- 3/8 madeira
- 180 gr coarsely cabbage (shredded)
- 130 gr bone in loin pork (chop)
- 120 gr apple cider
- 30 ml sour cream
- 20 ml vegetable oil
- 10 ml more of oil
- 1 slice granny smith
- 1 slice onion
mixture to a boil and scrape up any browned cooking bits. Reduce the heat so the liquid just simmers. Add the pork, cover the pan and let the dish cook until the pork is tender, 40 to 60 minutes. Stir in the optional sour cream, if desired, season with salt and pepper and serve. ----
