Cabbage patch Pork Chops
Instructions:
- 8 thick cut pork chops
- 1 medium cabbage, shredded
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1/4 cup onions, chopped fine
- 1/2 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
- 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, 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.