- Dust the pork chops with flour. In a large saucepan, brown the chops, 4 at a time, in 15 ml (1 tablespoon) of butter for each batch. Season with salt and pepper. Keep warm. Once all the chops have been browned, deglaze the pan with half the wine. Pour the pan juices with the chops.
- In the same pan, brown the onions and garlic in the remaining butter. Add the cabbage and carrots. Continue cooking for 10 minutes over medium heat, while stirring. Season with salt and pepper. Add the apples and the remaining wine. Reduce until almost dry.
- Add the remaining ingredients, the chops and their juices. Toss gently. Cover. Bring to a boil and simmer over medium heat for 45 minutes. Uncover and cook for 45 minutes. Adjust the seasoning. Delicious with potatoes.