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BOILED DINNER

  • 4 to 5 - 1/2 to 3/4 inch thick pork chops
  • 1 onion, sliced
  • 3 white potatoes, peeled and cut in half, lengthwise
  • 1/2 head of cabbage, sliced
  • 2 tablespoons butter or margarine
  • Salt and pepper to taste.
  • 2 cups water
1. In a medium to large stock pot, brown pork chops on each side until about half done.

2. Layer remaining ingredients in pan as listed, and cook on medium heat about 30 minutes.

3.Serve with cornbread.

         Recipe by Sarah Prine