Cabbagepatch Pork Chops
A country inn recipe for Cabbagepatch Pork Chops.
Ingredients
- 8 thick cut pork chops
- 1 medium cabbage, shredded
- 2 tbsp butter
- 2 clove garlic, minced
- 0.3 cup onions, chopped fine
- 0.5 cup white wine, or use red wine and red cabbage
- 1 cup heavy cream
- 2 bay leaves
- 2 tbsp bread crumbs
- 4 tbsp Parmesan cheese
- 2 tbsp melted butter
Instructions
- 1
Shred cabbage and blanch in boiling water for 5 minutes. Drain well. Saute garlic and onions in butter until soft. Add cabbage and seasoning. Cook 5 minutes. set aside. Season pork chops. Saute meat until brown on both sides. Set aside. Discard fat from pan and deglaze with wine. Reduce liquid to 4 cups (of course, we’re not sure how you measure this, but we suggest you get a serf from pear-cleaning duty) and mix with the cabbage. The liquid, not the serf! Preheat oven to 350F. Spread a of the cabbage mixture in casserole or deep glass baking dish. Layer 4 chops on top, a more cabbage, 4 more chops and remaining cabbage. Warm cream in saucepan. Add to casserole. Place bay leaf on top. Bake,
- 2
covered, for 1 1/2 hours. Remove bay leaf and discard. Mix bread crumbs, cheese and butter and sprinkle over casserole. Bake, uncovered, for 30 minutes until brown and crusty.