Pork chops with red cabbage and apples

1.Heat half the oil in a 3-litre (12-cup) flameproof casserole dish over moderately low heat.

2.Add onion; cook, stirring, 10 minutes, or until very soft. Add cabbage, dill and vinegar; cook, stirring, 5 minutes.

3.Stir in cranberry sauce. Bring to the boil. Reduce heat; simmer 15 minutes. Add 1/2 cup water. Cover; simmer 10 minutes.

4.Arrange apples on cabbage. Cover; simmer 10 minutes, or until apples are almost tender.

5.Spread mustard over pork. Combine fennel and caraway seeds on a plate; sprinkle mixture over both sides of pork to coat.

6.Heat remaining oil in a large frying pan over high heat.

7.Add pork; cook 2 minutes each side, or until browned. Add pork to apple mixture; cook, covered, 5 minutes, or until pork is cooked.

8.Divide cabbage, pork and apples among serving plates. Serve topped with sour cream and extra dill.