Pork And Hot Slaw - cooking recipe

Ingredients

6 (1/2-inch thick) pork chops
1/3 c. Crisco
3 Tbsp. water
1/4 c. water
1/4 c. vinegar
1 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. prepared mustard
1 tsp. salt
2 tsp. Worcestershire sauce
1/2 tsp. celery seed
5 c. coarsely shredded cabbage (1/2 head)
2 medium carrots
1 small onion

Preparation

In large skillet, brown chops in hot Crisco; season with salt and pepper.
Drain off excess fat.
Add the 3 tablespoons water; cover immediately and simmer 20 minutes.
Remove chops; keep warm.
Blend the 1/4 cup water with the vinegar, flour, sugar, mustard, the 1 teaspoon salt, Worcestershire and celery seed. Stir into pan drippings.
Add cabbage.
Slice carrots into blender container.
Cut up onion; place in blender container.
Cover with cold water.
Blend until coarsely chopped.
Drain thoroughly. (Or, coarsely chop carrots and onion with knife.)
Add vegetables to skillet.
Cook and stir until thickened and bubbly.
Return chops to skillet.
Simmer, covered, 5 minutes more.
(Cabbage will remain crunchy.)
Makes 5 servings.