French Pork Chops Baked With Cabbage Recipe

  
      Yield: 1 Servings
 
      6 qt water
           salt
      3 lb cabbage,finely chopped (8c)

3              TBSP.  butter
1/2           cup  finely chopped green onions
freshly ground black pepper
8                     loin pork chops -- no bone thin
3              TBSP.  oil
1/2            C.  dry white wine
1                cup  heavy cream
Parmesan cheese -- grated
dry bread crumbs

Bring water, 3 T. salt to a bubbling boil, Boil cabbage 5 minutes.
Drain, cabbage thoroughly in sieve or olander. In a 10-12 inch skillet,
melt 2 T. of butter over moderate heat. When foam subsides, cook the
onions and garlic, stirring constantly for 3 or 4 minutes, or until
they are soft. Stir in the cabbage, 1/2 tsp. salt and a few grindings
of pepper, cook stirring frequently for 5 minutes, or until almost all
of the moisture in the pan has evaporated, then set aside.  Season pork
chops with salt and pepper. Melt 1 TBSP. of butter with oil over
moderate heat. Brown chops about 3 minutes on each side. Then set them
aside.  Pour off almost all fat from skillet, leaving only a thin film
on the bottom. Add the wine and boll rapidly until c.ll is golden brown
color and wine has reduced to 1/4 cup. Mix the reduced wine into the
cabbage. Spread about 1/2 of the cabbage in the bottom of a heavy
flameproof casserole at least 4 inches deep, large enough to hold 6
chops in single layer, chops on top of cabbage. Add another layer of
cabbage, more chops, finish with rest of the cabbage. Preheat oven to
350 degrees. In a small saucepan scald the cream by heating It over
moderate heat until tiny bubbles form around the edge of the pan. Pour
the hot cream over cabbage and pork. Then cook in oven 1 hour with
cover on dish. Remove cover, sprinkle cabbage with cheese (layer from
side to side). Then put crumbs over cheese. Bake casserole for 30
minutes longer or until the top is browned and crusty. Then serve.

1988 Texas State Fair