Cabbagepatch Pork Chops

Cabbagepatch Pork Chops

Ingredients:
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

Directions:
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,
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
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.
Stuffed Cabbage