1/2 large head cabbage shredded
1 can cream of chicken soup
1/2 can water
1/4 cup Creole or other dark mustard
1 lg onion thinly sliced
flour
4 pork chops or cutlets
2 tbsps oil
Creole seasoning to taste
Season and flour cutlets or chops. In an ovenproof skillet, brown each in a small amount of oil. Remove meat and saute onion & cabbage in remaining oil. Turn off heat. Sprinkle cabbage & onion mixture with Creole seasoning.
Combine soup, water and mustard, and pour over cabbage. Place pork on top. Cover and bake at 350 degrees for 1 1/2 hours, or until pork is tender.