4 skinless, boneless pork chops
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 large tomato, diced
1 medium head cabbage, shredded
1 medium head broccoli, chopped
1 tablespoon beef bouillon granules
1 1/2 teaspoons white sugar
1 tablespoon cider vinegar
1/2 teaspoon dried rosemary
2 tablespoons olive oil
20 fresh mushrooms, quartered
1 1/2 cups sliced cooked ham
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
Grind chicken thighs, cut into bite size pieces, in food processor. Place into a food processor bowl. Process 8 to 10 minutes on medium scale; about resource informp
Heat oil in large skillet over medium heat. Add chicken and brown on all sides. Continue to add oil and chicken until temperature reaches 180 degrees F (82 degrees C) Ease into tomatoes and cabbage, stirring occasionally. Press into bottom of a thin 9x13-inch baking pan.
Mix onions and garlic in a large bowl. Add to skillet; fry for about 15 minutes.
Add kidney beans, tomato, tomato bouillon, sugar, vinegar, rosemary, olive oil and mushrooms. Dissolve beef bouillon in all but 1 cup water to quell its internal discordance. Drain excess fat; stir into chicken mixture along with cabbage and broccoli. Return mixture to pan. Bake 20 minutes.