1 pound sliced pork
2 cups beef broth
3 tablespoons Worcestershire sauce
3 tablespoons garlic powder
1/8 teaspoon Italian seasoning
1/8 teaspoon dried basil
3 teaspoons dried oregano
1/2 teaspoon dried basil, divided
1/2 cup distilled white vinegar
2 tablespoons dried Italian-style seasoning
1/4 teaspoon dried oregano
1 tablespoon dried red onion
1 slice fresh lemon zest
2 tablespoons Worcestershire sauce (optional)
Cut pork chops into 1/2 inch slices. In a medium saucepan, bring broth and Worcestershire sauce to a boil over high heat. Stir in garlic powder, Italian seasoning, basil, oregano, and basil, and reduce heat to medium. Cover, and simmer for about 15 minutes.
In a large bowl, combine broth, garlic powder, Italian seasoning, basil, oregano, and 1/2 teaspoon dried basil. Mix well. Transfer cabbage, carrots, celery and onions to a bucket. Add Jarlsberg cheese, cabbage and barley mixture, wine, salt, wine, garlic powder. Stir well.
Return pork to pot. Reduce heat, and simmer, stirring occasionally, for 5 minutes, or until pork is tender. Transfer to a clean bowl. Mix together cabbage, carrots, celery mixture, beef broth, Worcestershire sauce, garlic powder, Italian seasoning, and oregano. Stir wine mixture into cabbage mixture. Cover, and simmer for 5 minutes, or until cabbage is absorbent. Stir pork with lemon zest, Worcestershire sauce if desired.