RadioBDC Logo
Habits (Stay High) | Tove Lo Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday supper and more

Go from pork and cabbage to hearty soup

Center-cut chops lead to two warm meals

By Sally Pasley Vargas
Globe Correspondent / November 30, 2011
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

A chilly night turns a lot cozier with a hearty dish of pork chops and cabbage bubbling on the stove. This is supper with few demands. Brown thick center-cut pork loin chops and simmer them in a mixture of red cabbage, apples, maple syrup, and apple cider vinegar. The syrup and vinegar add a sweet and sour element to the dish. Save some cabbage and a couple of pork chops for a filling red cabbage and vegetable soup. The first meal’s warming aromas will last another day.

For more from BostonGlobe.com, sign up or log in below

To continue, please sign up or log in to BostonGlobe.com

Access the full articles and quality reporting of The Boston Globe at BostonGlobe.com

Sign up

Unlimited Access to BostonGlobe.com for 4 weeks for only 99¢.

Are you a Boston Globe home delivery subscriber?

Get FREE access as part of your print subscription.

BostonGlobe.com subscriber

Click to continue reading this article or to log in to BostonGlobe.com.
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.