Ingredients Jump to Instructions ↓

  1. 8 thick-cut pork chops

  2. 1 medium head cabbage, shredded

  3. 2 tbsp. butter

  4. 1 tsp. minced garlic

  5. 1/4 cup finely chopped onion

  6. 1/2 cup white wine

  7. 1 cup heavy or whipping cream

  8. 2 bay leaves

  9. Topping:

  10. 2 tbsp. soft breadcrumbs

  11. 4 tbsp. grated parmesan cheese

  12. 2 tbsp. melted butter

Instructions Jump to Ingredients ↑

  1. Bring water to boil in a large saucepan. Add cabbage and blanch 5 minutes. Drain well. Heat 2 tbsp. butter in a large skillet. Add onion and garlic. Cook, stirring frequently, until onion is tender. Add cabbage and cook 5 minutes. Reserve. Season pork chops with salt and pepper. Coat a large skillet with nonstick spray. Add pork chops and brown on both sides. Reserve chops. Pour off fat from skillet. Add wine and bring to a boil. Boil until reduced by half. Add cabbage and stir to combine. Preheat oven to 350 degrees. Spread 1/3 of cabbage in the bottom of a casserole or glass baking dish. Place 4 chops over cabbage. Lay 1/3 of cabbage over chops. Place remaining chops over cabbage. Top with remaining cabbage. Warm cream in a saucepan. Pour over casserole. Add bay leaves and cover tightly. Bake 90 minutes. Discard bay leaves.

  2. Topping:

  3. Mix together breadcrumbs, parmesan and butter. Sprinkle over top of casserole. Bake, uncovered, 30 minutes until topping is browned and crusted.


Send feedback