What a wonderful bunch of “cabbage and” recipes you all have sent along. We were talking about brussels sprouts awhile ago, and the beauty of these recipes is that they are good for cabbage and brussels sprouts, too, and possibly other items in the cabbage family. In fact, when I tried the following recipe sent in by Sharon Ray in Brewer, I added chard and a handful of brussels sprouts to the cabbage, and I think it probably tasted as good, and it was a bit more colorful. Mainly it gave me an excuse to use some frozen chard that I put away last fall and wanted to use sooner than later. Kale would be good, too.

A dish like this needs something to go along with it. Sharon served it with “hot, crusty French bread,” and I added a Waldorf salad (apples, celery, red onion and walnuts, dressed with a mixture of mayonnaise and vinaigrette). I really wanted a fruity, crunchy side dish with a bit of snap to it.

Sharon said the red pepper flakes should be optional, noting that barbecue chips make her husband sweat, so she really takes it easy on the spicy stuff. My husband, on the other hand, keeps a bottle of hot sauce handy in case something comes out a little bland for his taste. Sharon thought you could experiment with garlic or any spice you like. One classic cabbage spice is caraway seed, by the way, and that would be fine here, too.

As I assembled the dish and was adding the stock, I decided to stop when the pork chops were covered, though in Sharon’s version you add stock until everything is covered. You can choose which way to go. Either way, the cabbage is tender when the dish is done.

Bone-in or boneless pork chops will work. Sharon says this is a quick dinner, and that means you do your part quickly and then you have time to do some laundry, or vacuum the living room, make salad and set the table.

Fried Pork Chops and Cabbage

4 pork chops

1 small head of cabbage chopped (or half a head of cabbage and a bunch of chard, or kale)

1 cup sliced fresh mushrooms

1 large onion

Salt and pepper

Red pepper flakes (optional)

Chicken broth or stock

Brown pork chops both sides in a heavy, lightly oiled pan. Cover with the chopped cabbage and-or kale, mushrooms, onions, a sprinkle of salt and pepper, and the red pepper, if desired. Add stock or broth to cover the chops, cover the pan, and reduce temperature to medium low. Cook for 40 to 50 minutes, taste and adjust seasonings. Serves four (unless someone eats two pork chops).