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Pork Chops With Cabbage

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  Cabbage 1 Large, shredded
  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onions 1⁄4 Cup (4 tbs), finely chopped
  Pork chops 8 , preferably loin, 0.75 inch thick
  Oil 3 Tablespoon
  Butter 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs)
  Bay leaf 1
  Bread crumbs 2 Tablespoon
  Grated parmesan cheese 3 Tablespoon
  Melted butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Shred cabbage and blanche in boiling water for 5 minutes.
Drain well.
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.
Set aside.
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 350°F uncovered for 30 minutes more or until top is brown and crusty.

Recipe Summary

Side Dish

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