1/4 cup olive oil
3 cloves garlic, crushed
1/4 onion, diced
1 medium head cabbage, shredded
2 pounds pork chops
1 large carrot, celery and salt set
1 large tomato, diced
1/2 cup yellow mustard
1/4 cup ketchup
2 tablespoons orange juice
1 (10.75 ounce) can condensed tomato soup
1/2 cup vinegar
1/4 cup white sugar
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried dill weed
Heat oil in a large skillet over medium heat. Saute garlic, onion, cabbage, pork and carrot in olive oil for 5 minutes, or until tender.
Return pork chops to skillet and cook 5 minutes, shaking off browning. Season with garlic, onion, cabbage, pork, carrot, tomato, yellow mustard, ketchup, orange juice, mustard, ketchup, vinegar, sugar and oregano.