Pork Chops With Cabbage
|Cabbage||1 Large, shredded|
|Garlic||1 Clove (5 gm), minced|
|Onions||1⁄4 Cup (4 tbs), finely chopped|
|Pork chops||8 , preferably loin, 0.75 inch thick|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Bread crumbs||2 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
|Melted butter||2 Tablespoon|
Shred cabbage and blanche in boiling water for 5 minutes.
Saute garlic and onions in 2 tablespoons butter until soft.
Add cabbage and season well.
Cook 5 minutes.
Transfer to a bowl.
Dry pork chops and season well.
Heat oil and butter; saute chops, approximately 3 minutes each side or until browned.
Discard remaining fat from pan and deglaze with wine.
Reduce to 1/4 cup and mix with cabbage.
Spread 1/3 cabbage on bottom of large casserole; lay 4 chops (singly) on top, 1/3 more cabbage, remaining chops and remaining cabbage.
Heat cream and add to casserole.
Place bay leaf on top.
Bring to a simmer on top of stove, cover tightly and place in a preheated oven, 350 degree F for 1 1/4 hours.
Remove cover and discard bay leaf.
Mix bread crumbs, cheese and melted butter together, and sprinkle over casserole.
Bake at 350Â°F uncovered for 30 minutes more or until top is brown and crusty.