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Heat a little oil in a heavy-bottomed pot and briefly saute onion and bacon.
Add cabbage and toss until it begins to wilt.
Then add apples, ½ cup stock, red wine vinegar, a little salt and ground pepper. Stir well and gently cook for about 15 mins, adding a little more stock if needed.
Heat a little oil in a pan and seal Kassler all over. Drain well, add to the pot in one layer and bury in the cabbage. Cover, turn heat down and simmer for about 15-20 mins, turning a couple of times and adding a little more stock if needed.
When ready, remove the chops and check the cabbage for seasoning.
To serve, mound the cabbage on individual plates and top with a chop and a dollop of chutney.
NB. If you can’t find Kassler, thick pork chops will do.
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