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8 cups coarsely shredded red cabbage

(about 1-1/2 pounds) 4 cups chopped apples -- (about 4 medium)

2 cups sliced red onion -- (about 1 large)

1 1/2 cups chicken broth

1/4 cup red wine vinegar or cider

vinegar 2 teaspoons grated lemon peel

1/4 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 pork rib or loin chops -- 3/4 inch thick

-- (about 1-1/2 -- pounds) 1 cup cranberry juice cocktail

1/4 cup chopped fresh parsley

Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings

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