Sage-Scented Pork Chops

Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and the salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.

In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.

Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

Reserve and store four chops. Use for Cheesy Meat and Potatoes Casserole (see associated recipe). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with pepper. Spoon sauce over pork and cabbage. If desired, garnish with fresh sage.