Smoked Pork Chops with Red Cabbage

The second half of the chops that were smoked after the duck. We sliced an onion and cut a half a red cabbage thin, as for cole slaw. In a big, deep pan, we fried the onion in oil until it was translucent, then added the cabbage (as much as the pan would hold, frying until it collapsed a bit and you could add more) along with a good shot of red wine. Then we slid the pork chops in and let the whole thing steam until the cabbage was tender. Slipped in two thin-sliced apples toward the end, along with a sprinkle of red wine vinegar, for that German sweet-sour taste.