Pork Chops and Cabbage with Cider Gravy

Trim fat from meat . Spray an unheated, large skillet with nonstick spray. In the skillet brown chops over medium heat about 4 minutes on each side. Add cabbage, carrot, onion, 1 cup of the apple cider or juice, vinegar , and horseradish. Bring to boiling; reduce heat. Cover and simmer mixture for 7 to 8 minutes or until pork is done (160 degrees F) and cabbage is crisp-tender. Add red or green apple; cook for 2 to 3 minutes more.

Transfer the chops and vegetables to a platter, reserving the liquid in the skillet; keep warm.

For gravy , stir together the remaining 1/4 cup apple cider, cornstarch, bouillon granules, and pepper. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the pork chops and the vegetables. Makes 4 servings.