Living 2 Eat |

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This recipe won the blue ribbon at the 1988 Texas State Fair.

French Pork Chops Baked With Cabbage

8 loin pork chops — no bone, and not thinly cut

3 lb cabbage, finely chopped (8c)

3 tbsp butter

1/2 cup finely chopped green onions

3 tbsp oil

1/2 cup dry white wine

1 cup heavy cream

6 quarts water

Parmesan cheese — grated

Dry bread crumbs

Freshly ground black pepper

Salt

Bring water, salt to a bubbling boil, add cabbage for 5 minutes. Drain.

In a 10-12 inch skillet, melt 2 tbsp of butter over moderate heat. When foam subsides, cook the onions and garlic, stirring constantly for 3 - 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, and 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 boil rapidly until color is golden brown 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 350F.

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.