Pork Chop Casserole

Cut each onion into quarters.

Cut cabbage into 6 wedges. Arrange cabbage and potatoes in shallow 15 1/2 x 10 1/2-inch casserole or roasting pan.

In a 12-inch skillet, over medium-high heat, in hot salad oil, cook onions until golden brown.

Remove onions to casserole with cabbage.

In oil remaining in skillet, cook pork chops until lightly browned.

Tuck pork chops among vegetables in casserole.

In same skillet, over high heat, heat apple juice, vinegar, pepper and dried fruit, stirring to loosen any brown bits from bottom.

Pour apple-juice mixture over pork chops and vegetables.

Cover casserole and bake in 375° oven 1 to 1 1/4 hours until pork chops and vegetables are fork-tender, basting meat and vegetables with liquid in casserole several times during baking.

Makes 6 servings.