pork chops + polenta + southern fried cabbage

Well, this was really a haphazardly tossed together meal. I had five pork chops for six people and an entire head of cabbage. Oldest daughter suggested adding polenta. My response? Why not. I chopped the chops in half (so as to have the least amount of waste if not eaten by the kidlings), dipped in egg and then seasoned flour and panfried. The cabbage was prepared using this recipe, which happened to be quite tasty. Polenta is always made according the the Creamy Polenta recipe in ATK's Family Cookbook. It was a rather filling meal, but in the end we all wanted just one more chunk of chop...