Ingredients
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4 pork chops
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1 small cabbage
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1 cup cream
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1⁄2 cup white wine
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parmesan cheese
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melted butter
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1 pinch sage
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salt and pepper
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Directions
Prep Time: 20 m | Cook Time: 1hr | Serves: 4
Creamy Pork Chops ‘n Cabbage Casserole, Have not tried this yet, but it sounds so good! Pork chops baked in a casserole with a white wine cream sauce, , then topped with Parmesan cheese This is on my priority list of next recipes to try ”, Am wondering if this is an adapted recipe from another source I have a very similar recipe that I have used for many years from a 1990’s cookbook whose author Rose Murray is very good about giving credit to the original source of any recipe she adapts
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Steps
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1
Done
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Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly. |
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2
Done
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Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes. |
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3
Done
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Meanwhile, saute pork chops in butter until they are brown and almost cooked through. |
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4
Done
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Remove chops and season them with salt and pepper. |
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5
Done
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Stir white wine into the saute pan juices and add a pinch of sage. |
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6
Done
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Simmer wine for a few minutes, then stir juice into creamed cabbage. |
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7
Done
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Spread half the cabbage in the bottom of a casserole. |
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8
Done
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Add pork chops, then cover them with the rest of the cream and cabbage. |
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9
Done
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Sprinkle generously with Parmesan cheese and drizzle with a little melted butter. |
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10
Done
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Bake uncovered at 350 degrees for 20 minutes or until top is golden brown. |
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11
Done
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12
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13
Done
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14
Done
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15
Done
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