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French Pork Chops Baked With Cabbage


      Yield: 1 Servings


      6 qt water


      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

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