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Creamy Pork Chops ‘n Cabbage Casserole

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Nutritional information

581.5
Calories
329 g
Calories From Fat
36.6 g
Total Fat
17.6 g
Saturated Fat
203.6 mg
Cholesterol
163.4 mg
Sodium
12.9 g
Carbs
4.5 g
Dietary Fiber
6.1 g
Sugars
44.8 g
Protein
468g
Serving Size

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Creamy Pork Chops ‘n Cabbage Casserole

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Cuisine:
  • 1hr
  • Serves 4

Ingredients

Directions

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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

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.

4
Done

Remove chops and season them with salt and pepper.

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.

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.

11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

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