| | Pork Chop & Cabbage Casserole
4 pork chops, well trimmed
1 head of green cabbage
2 tablespoons of butter
1/4 cup of white wine
1 pinch sage
3/4 cup of grated Parmesan cheese
salt and pepper, to taste
Remove the outside leaves of a small young cabbage, slice it fine, and boil it for 7 minutes in salted water. Drain the cabbage thoroughly, and add salt and pepper to taste, and 1 cup of cream, and simmer it, covered, for 30 minutes. Meanwhile, in a covered iron skillet, sauté 4 well-trimmed pork chops in butter for 20 minutes, or until browned. turn at least once. Remove the chops and season them with salt and freshly ground pepper, to taste. Stir white wine briskly into pan juices, add a good pinch of sage, and simmer the mixture for 3 to 5 minutes. Stir this juice into the creamed cabbage. Spread half the cabbage into the bottom of an oven-proof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle with grated Parmesan and a little melted butter. Bake the casserole, uncovered, in a 350ºF. oven for 20 minutes, or until the top is golden brown. Serves 4. |
|
| |
|
