Cut each onion into quarters. Cut cabbage into 6 wedges. Arrange cabbage and potatoes in shallow casserole or roasting pan. In a skillet over medium-high heat, in olive oil, cook onions until golden brown. Remove onions to casserole with cabbage. In same skillet, cook pork chops 2-3 at a time, until lightly browned. Tuck pork chops among vegetables in casserole. In same skillet over high heat, heat apple juice, vinegar, pepper and fruit, stirring to loosen any brown bits from bottom. Pour apple-juice mixture over pork chops and vegetables. Cover and bake at 375° for 1-1 1/4 hours until pork chops and vegetables are fork-tender. Baste meat and vegetables with liquid in casserole several times while cooking. Serve with good, crusty bread and a salad. Yummy enough for company too!
Note: If you cannot find smoked pork chops use the following as an overnight marinade for the chops then follow recipe as above. 2 cap-fulls of liquid smoke, olive oil, cider vinegar, salt, pepper, minced garlic and a little chopped onion. This gave the chops a wonderful flavor before cooking.