| 1 | One head of red cabbage - cut as with coleslaw - put in a heavy pot. |
| 2 | Add ?cup of corn oil and cook for 15 minutes. |
| 3 | Stir constantly to avoid burning cabbage. |
| 4 | Add ?cup of white vinegar, 1 cup hot water, 1 tablespoon of sugar, 1 teaspoon of salt, 6 cloves. |
| 5 | Simmer on low for ?hour (covered pot). |
| 6 | Maestro coleman"s atlanta pork chops have butcher cut pork chops approximately 1 to 1 ?inchyes thick. |
| 7 | Rub in soy, salt and pepper. |
| 8 | Brown on high heat with two tablespoons of oil. |
| 9 | Brown each side one time only until nicely browned. |
| 10 | Then lower the heat. |
| 11 | - for 4 porkchops add ?cup of water. |
| 12 | Cover and simmer for 2 hours. |
| 13 | Serve some sour cream on the side. |
| 14 | This combination is especially good with mashed potatoes. |
| 15 | In atlanta we have a great restaurant called "the buckhead diner" they are gourmet plus and make their mashed potatoes with crushed celery added. |
| 16 | Wonderfully delicious.! recipe by : nancyr5650 |
