Pork Chops with Apple Cider Braised Red Cabbage

cup flour

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons cooking oil

4 center-cut, bone-in pork chops

1 medium yellow onion, sliced

1 head red cabbage, shredded

1 cup apple cider

Combine flour, paprika, pepper and salt in a pie plate. Dredge pork chops in mixture, coating both sides.

Heat oil in a large skillet. Brown chops over high heat, about 3 minutes per side. Remove meat to a platter and cover to keep warm.

Reduce heat and to the same skillet add onions and cook until they start to soften. Add cabbage and apple cider and return pork chops and cover skillet; cook 25-30 minutes over low heat. Cabbage should be soft and chops should be cooked to 160 degrees.

Serves four.