Ingredients
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4
-
1
-
1
-
1/2
-
-
-
1
-
-
-
-
-
-
-
-
Directions
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
|
Coarsley Chop Cabbage and Boil in Salted Water For About 3 Minutes, Then Drain Thoroughly. |
|
2
Done
|
Add Salt, Pepper and Cream, Cover and Simmer For About 10 to 15 Minutes. |
|
3
Done
|
Meanwhile, Saute Pork Chops in Butter Until They Are Brown and Almost Cooked Through. |
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4
Done
|
Remove Chops and Season Them With Salt and Pepper. |
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5
Done
|
Stir White Wine Into the Saute Pan Juices and Add a Pinch of Sage. |
|
6
Done
|
Simmer Wine For a Few Minutes, Then Stir Juice Into Creamed Cabbage. |
|
7
Done
|
Spread Half the Cabbage in the Bottom of a Casserole. |
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8
Done
|
Add Pork Chops, Then Cover Them With the Rest of the Cream and Cabbage. |
|
9
Done
|
Sprinkle Generously With Parmesan Cheese and Drizzle With a Little Melted Butter. |
|
10
Done
|
Bake Uncovered at 350 Degrees For 20 Minutes or Until Top Is Golden Brown. |
