a hearty and full flavored pork and cabbage soup
Salt and pepper both sides of the pork chops.
Heat the oil over medium heat in a large dutch oven and brown the pork chops on both sides a couple at a time.
Move the browned pork chops to a plate and set aside.
Add the onions to the dutch oven and sprinkle them with a little salt. Stir and sweat the onions over medium-low heat until translucent, about 4 minutes.
Add the garlic to the onions, stir and cook for 1 minute.
Put the pork back into the dutch oven and add the chopped cabbage.
Add the tomato soup, diced tomatoes, and chicken stock. Stir, turn the heat to high, and bring the pot of ingredients to a boil.
Reduce heat to low and simmer for 45minutes. Add potatoes to the last 20 minutes of cooking time. The cabbage should be soft but not mushy.
Taste and add salt and pepper.
Remove the pork from the soup and shred using two forks.
Put the pork back into the soup and discard the bones.
Garnish with sour cream and sliced green onions.
This soup is even better the second day when all the flavors have a chance to marry! And it freezes well.
Country spare ribs can be used instead of pork chops.