Instructions: Remove and discard the outer leaves of the cabbages. Quarter the cabbages, remove cores and slice thin. Blanch (cook very quickly) in boiling salted water, then "shock" by plunging briefly into ice water. Drain cabbage and reserve. Sweat onion in butter (cook over low heat, tightly covered, so the onions soften without browning and cook in their own juices). Add cabbage and cook gently.

Grill pork chops to desired doneness. Add pork chops to cabbage and let flavor infuse for 5-10 minutes. Remove pork chops. Strain cabbage, reserving the butter; season with salt and pepper.

Toss boiled potatoes with reserved butter and the parsley. To serve, place cabbage in center of plate. Place pork chop on top and coat with butter sauce.

Charleston, SC, Wednesday, March 11, 1998 "Theres nothing particularly Irish about green beer or shamrock-shaped sugar cookies. No big headlines there. But did you know theres nothing Irish about corned beef? ^Here are

Notes: Letting these grilled smoked pork chops cook briefly with the cabbage and onion is a great way to let the flavors infuse, McMahon says.

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