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Pork Chops with Green Cabbage

This is a recipe from Pierre's Low-Calorie Gourmet. Center-cut pork chops start out with little fat when trimmed well. Moreover, that sense of leanness is further amplified by the use of green cabbage which takes up the fat, enhancing its own flavor while diminishing the greasiness of the dish as a whole. Fans of Pierre's in Austin, TX recommended this recipe.

INGREDIENTS

1 2½-pound green cabbage
1 tablespoon of butter
4 center-cut pork chops (about ½ pound each)
2 teaspoons salt
Freshly ground black pepper (12 turns of the pepper mill)
1½ cups sliced onions
2 teaspoons chopped garlic
½ cup dry white wine
1 bay leaf
½ teaspoon dried thyme
2 whole cloves
½ cup chicken stock

PREPARATION

1. Cut away and discard the core of the cabbage. Cut the cabbage into 8 pieces and then into ¼-inch thick slices, about 16 loosely packed cups.

2. Melt the butter in a Dutch oven casserole. Sprinkle the chops with 1 teaspoon of the salt and 6 turns of the pepper mill and lay them in the casserole. Cook over high heat for about two minutes on each side, or until they are browned.

3. Scatter the onions and garlic around the chops and cook, stirring, until the onions are wilted.

4. Add the wine and stir it in. Add the cabbage, bay leaf, thyme, cloves, chicken stock, and remaining salt and pepper. Cover and cook for about 45 minutes. If there is much more than 1½ cups of liquid, uncover the pot and reduce the liquid over high heat.

For Presentation: The cabbage should be molded in a cup, such as a demitasse cup or a timbale or a common coffee cup. Do this by pressing the cabbage into the cup tightly. It will unfold easily when the cup is inverted over the plate. Place 1 to 3 mounds of cabbage along one side of a single chop, with the chop positioned at the top of the plate. It's a nice idea to serve with Parsleyed Potatoes. Spoon a little of the liquid from the pan over the meat, allowing some to drizzle over everything else, too.

YIELD

4 servings