Directions

1. Rub both sides of chops evenly with cinnamon and brown sugar. In a large heavy pot with a tight-fitting lid, heat oil over medium-high heat. Add chops; cook 3 minutes per side or until browned. Remove chops.
2. Add onion and cabbage to pot; stir to combine. Mix vinegar with 3 tablespoons water; add to pot; cook and stir 3 minutes. Return chops to pot; cover tightly and cook over medium heat 12 to 18 minutes or until cabbage is softened and an instant-read thermometer inserted into the center of chops registers 145°F. Season with salt and pepper to taste.
3. To serve, spoon cabbage onto a serving platter. Top with the chops, and drizzle with pan juices.