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King Cabbage Tree
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Chops Baked with Cabbage
(Côtes de Porc à l’Auvergnate)
Larousse Treasury of Country Cooking
1975, Crown Publishers, Inc.
Out of Print, Used & Rare
Baking time: 40 minutes
loin pork chops
cup dry white wine
leaves fresh sage, or 1/4 teaspoon dried sage
cup Cantal or Cheddar cheese, grated
1. Blanch the cabbage quarters for 5 minutes in a large kettle of boiling
salted water. Refresh under cold running water, then drain and chop coarsely.
In a saucepan, combine the cabbage and cream. Season to taste with salt
and pepper. Cover and cook over low heat for 15 minutes. Remove from heat.
3. Heat half the butter in a large skillet and sauté the pork chops until
nicely browned, about 10 minutes on each side [assuming you are using nice,
thick pork chops]. Season to taste with salt and pepper. Remove chops from the
skillet and reserve.
Preheat oven to 325 degrees [F].
Add the wine and sage to the skillet. Boil for a few minutes, then remove
from the heat and add the cabbage. Mix well.
Spread half the cabbage in a baking dish, add the chops and then cover
with the remaining cabbage. Top with the grated cheese.
Dot with the remaining butter and bake, uncovered, for 40 minutes.
Index - Pork Recipe Archives
St. Patrick's Day
Recipe Archives Index