Jut (Old Belgian Dish) - cooking recipe

Ingredients

pork chops
butter
salt and pepper
garlic powder
potatoes
cabbage

Preparation

In separate pan, cook 1 to 2 potatoes per pork chop and 1/3 chopped medium cabbage until very well done.
Remove chops from pan to platter and keep warm.
Drain potatoes and cabbage; add to frying pan pork chops were cooked in.
Mash potatoes and cabbage in drippings.
Serve potatoes with pork chops and corn relish.