March 26, 2009

Roasted Pork Chops over Braised Cabbage

In fairness, this is just a modification of the Herbed Pork Chops over Brussel Sprouts recipe I rely upon to keep E happy.

But, this time, we had savoy cabbage, red cabbage, no brussel sprouts, a white onion (instead of red), red wine (because several recipes suggested it), sage, lemon thyme, marjoram, and more.

I actually thought this recipe was better than the pork chop brussel sprout recipe. E claims that it's sacrilege to hold that opinion. I'm waiting for the lightening strike.

Herbed Mustard-glazed Pork Chops over Braised Cabbage Mix

-1 small head savoy cabbage sliced thinly and chopped
-1 small head red cabbage sliced thinly and chopped
-1/2 bottle red wine (for cooking -- if close to vinegar (because it was a gift that a partner at your firm threw out at the move to the new offices and you kept to cook with despite the exploding cork of dryness), no problem)
-1 yellow onion, diced
-1/3 stick butter
-4 large sprigs marjoram, leaves removed, stems in the trash/compost
-2 medium sprigs rosemary, leaves and flowers removed, stems in the trash/compost
-3 small springs lemon thyme, leaves removed, stems in the trash/compost
-1 T horseradish
-2 T mustard (including seeds)
-2 large boneless pork chops, defrosted

1. Melt butter in a large casserole over medium heat.
2. Add onion, saute´e until light brown.
3. Add chopped cabbage, stir.
4. Add wine. Cover. Cook on med-high for 5-10 minutes.
5. While cooking, blend herbs, olive oil, mustard in cuisinart.
Remove cover and place 2/3 of cabbage mixture in a baking pan.
6. Cover both sides of pork chops in cuisinart mixture. Place on top of cabbage and put into pre-heated oven.
7. At the 15 minute mark, turn pork chops. Return to oven. Allow to cook 10-15 more minutes based on how dry they look.
8. Serve to bowls -- place cabbage mixture on the bottom and place pork chops on the top. Allow to cool 5 minutes.
9. Enjoy.
10. Save remainder of cabbage mixture for future meals (soup bases, side dishes, etc.)

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