Pork Chops Baked with Cabbage

An appetizing and nutritious dish, Pork Chops Baked with Cabbage is very easy to prepare. Serve with creamed potatoes and glazed carrots for a sustaining dinner for the family.

1 oz. butter

2 tablespoons vegetable oil

4 large pork chops

1 onion, finely chopped

1 garlic clove, crushed

2 teaspoon salt

½ teaspoon black pepper

2 lb. cabbage, coarse outer leaves removed, washed, cut into julienne strips, cooked FOR 5 minutes and drained

8 fl. oz. chicken stock

1 tablespoon beurre manie bouquet garni, consisting of

4 parsley sprigs, 1 thyme spray and

1 bay leaf tied together

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the pork chops and fry for 5 minutes on each side or until they-.are well browned all over. Using tongs, transfer the chops to a plate. Set aside.

Add the onion, garlic, salt and pepper to the pan. Fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the cabbage to the pan and cook the mixture, stirring frequently, for 5 minutes.

Remove the pan from the heat and, using a slotted spoon, remove the onion and cabbage mixture from the pan. Set the pan aside.

Preheat the oven to moderate 350CF (Gas Mark 4, 180 :C).

Arrange about one-third of the cabbage and onion mixture on the bottom of a large ovenproof casserole. Lay two pork chops on top and cover with half of the remaining cabbage. Make another layer with the remaining chops and finish with a layer of cabbage. Set aside.

Pour the chicken stock into the frying-pan and set the pan over high heat. Bring the stock to the boil, stirring frequently. Reduce the heat to low and stir in the beurre manic, a little at a time. Cook the sauce for 2 minutes or until it is fairly thick and smooth. Remove the pan from the heat. Taste the sauce and add more salt and pepper if necessary.

Pour the sauce into the casserole and add the bouquet garni. Cover the casserole, place it in the oven and bake for 1 to U hours or until the chops are thoroughly cooked and tender.

Remove the casserole from the oven. Remove and discard the bouquet garni, and serve at once.

Lemon-flavoured Pork Casserole in which yon can almost taste the sun-shine! Serve it with jacket potatoes and some crisply cooked vegetables.

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