Pork Chops with Cabbage, New Potatoes and Apple

This might be better suited for October than Spring, however, considering the cold weather that simply won't go away this struck me as a good cold Spring dish to bang out today. This was inspired by a dish my sister-in-law made for us and I took the layering concept of her dish and ran with it........

6 Center Loin Rib Chops (1/2" thick).
1 small head Green Cabbage sliced (shredded).
1/2lb-3/4lb Red New Potatoes cleaned.
1 Apple (pick your favorite type) cored and cut into bite sized cubes.
1 tennis ball sized yellow Onion sliced.
2 cloves Garlic sliced.
1/4 TSP Ground Sage.
1/4 TSP Oregano.
1/4 TSP Paprika.
1.5 TSP Black Mustard Seed.
1 TSP Caraway Seed.
2 CUPS Vegetable or Chicken Stock.
3 TBS Vegetable Oil.
Salt and Pepper.
1 CUP Flour.

Heat oven to 325*.
Season Pork Chops with Salt, Pepper, Sage, Oregano and Paprika. Dredge Chops in Flour.
Heat Oil in Large Enameled Cast Iron Pot (with a cover) over Medium-Hi heat.
Brown Chops in batches placing browned chops aside (1-2 minutes per side).
Turn heat down to Medium.
Add Onion to pot and saute for about 3-4 minutes.
Add Mustard Seed and Caraway Seed stir and let cook for 30 seconds.
Add Garlic, stir and let cook for 30 seconds.
Add Apples, stir and let cook for 30 seconds.
Add Potatoes and stir.
Season this mixture with Salt and Pepper to taste.
Top with Cabbage and add Salt and Pepper to taste.
Fan the Chops over the cabbage around the pot.
Pour the stock over the chops.
Turn the heat up to Hi and let the stock come up to a boil...you won't see it happening because its under the chops but give it about 2-3 minutes.
Cover with lid and place in 325* oven.
Let cook for an hour.
Serve chops with cabbage, potato and apple mixture.
An extra yummy is to serve it with warm buttered pretzel rolls....oh dear....those are better for Fall...not just before bathing suit season....no matter how cold it is!!