Pat Boyar'S Pork Chops
- 1 head cabbage, sliced finely
- 1 cup cream
- 4 large or 8 thin pork chops
- salt, pepper
- 1/2 cup white wine
- sage (dried whole or chopped fresh)
- grated parmesan cheese
- Boil sliced cabbage in salted water for 7 minutes. Drain thoroughly, add salt, pepper, and cream, and simmer covered 30 minutes. Saute pork chops in an iron skillet until well browned. Remove to a plate and season with salt and pepper. Stir wine briskly into pan juices, add a good pinch of sage, and simmer for a couple of minutes. Stir juice into cabbage. Spread half the cabbage on the bottom of a casserole, add pork chops, cover with remaining cabbage, sprinkle generously with cheese. Bake casserole, uncovered, inb a 350u0b0 oven for 20 minutes, until top is golden brown.
cabbage, cream, pork chops, salt, white wine, sage, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/pat-boyars-pork-chops-50119434 (may not work)