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Pork Chops with Braised Red Cabbage
From Ethnic Light by Carol P. Robertson
Bon Appetit, January, 1988
4 servings; 363 calories per serving1 1/2 pounds red cabbage, shredded
1 large tart green apple, thinly sliced
1/2 large onion, thinly sliced
1 cup dry red wine
2 tablespoons red wine vinegar
1 teaspoon butter
2 large cucumbers, peeled, seeded and cut into 2-inch pieces
1 teaspoon salt
4 8-ounce pork chops (about 1-inch thick)
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried sage, crumbled
1/8 teaspoon freshly ground pepper
Pinch of freshly grated nutmegPreheat oven to 325 degrees. Cook cabbage, apple, onion, wine, vinegar and butter in heatproof casserole over high heat until cabbage wilts, about 10 minutes. Mix in cucumbers. Bake covered 1 hour.
Meanwhile, heat large nonstick skillet over medium-high heat. Sprinkle skillet with half of salt. Add pork chops to skillet and brown well on each side. set atop cabbage mixture in casserole. Sprinkle with remaining salt, thyme, sage, pepper and nutmeg. Reutrn to oven and bake until pork is tender and juices run clear when meat is pierced, about 30 minutes.
Transfer pork to platter. Surround with cabbage using slotted spoon. Boil liquid in casserole until slightly thickened. Pour over pork and cabbage.
Copyright © 1996-2005 Donald S. Robertson M.D, M.Sc.,
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