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Pork Chops With Cabbage Recipe
|Cabbage||1 Large, shredded|
|Garlic||1 Clove (5 gm), minced|
|Onions||1⁄4 Cup (4 tbs), finely chopped|
|Pork chops||8 , preferably loin, 0.75 inch thick|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Bread crumbs||2 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
|Melted butter||2 Tablespoon|
Serving size: Complete recipe
Calories 3929 Calories from Fat 2582
% Daily Value*
Total Fat 291 g448.4%
Saturated Fat 135.1 g675.7%
Trans Fat 0.8 g
Cholesterol 1155.2 mg
Sodium 2057.5 mg85.7%
Total Carbohydrates 85 g28.4%
Dietary Fiber 24.3 g97.2%
Sugars 33.7 g
Protein 225 g450.6%
Vitamin A 132% Vitamin C 559.7%
Calcium 128.8% Iron 69.3%
*Based on a 2000 Calorie diet
Saute garlic and onions in 2 tablespoons butter until soft.
Add cabbage and season well.
Cook 5 minutes.
Transfer to a bowl.
Dry pork chops and season well.
Heat oil and butter; saute chops, approximately 3 minutes each side or until browned.
Discard remaining fat from pan and deglaze with wine.
Reduce to 1/4 cup and mix with cabbage.
Spread 1/3 cabbage on bottom of large casserole; lay 4 chops (singly) on top, 1/3 more cabbage, remaining chops and remaining cabbage.
Heat cream and add to casserole.
Place bay leaf on top.
Bring to a simmer on top of stove, cover tightly and place in a preheated oven, 350 degree F for 1 1/4 hours.
Remove cover and discard bay leaf.
Mix bread crumbs, cheese and melted butter together, and sprinkle over casserole.
Bake at 350Â°F uncovered for 30 minutes more or until top is brown and crusty.