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Pork Chops with Braised Red Cabbage
Delicious and easy to make French dish. The wine sauce is delicious on the chops! Be sure to braise the red cabbage slowly to bring out the sweetness.



Category Entrée
Chef Maria Villegas
Contributor Jeremiah
Last Update 3/13/2013 7:35:32 PM
Prep Time 30 min
Cook Time 120 min
Serves 4
Ingredients

arrow_right BRAISED RED CABBAGE
 arrow_right Clarified butter, 1 oz
 arrow_right Onion, 1 large
 arrow_right Garlic, 1 clove
 arrow_right Shredded red cabbage, 1 bag
 arrow_right Dessert apple, 1 large
 arrow_right Red wine, 1/3 cup
 arrow_right Red wine vinegar, 1 Tbls
 arrow_right Ground cloves, 1/4 tsp
 arrow_right Sage, 3 leaves
 arrow_right
 arrow_right PORK CHOPS AND SAUCE
 arrow_right Pork chops, 4- 7 oz
 arrow_right White wine, 1/3 cup
 arrow_right Chicken stock, 1 2/3 cups
 arrow_right Heavy cream, 3 Tbls
 arrow_right Dijon mustard, 1 1/2 Tbls

Cooking Instructions

PREPARATION
 Crush garlic
 Chop onion, sage leaves
 Peel and slice apple
 Trim pork chops
 
 DIRECTIONS
 To braise the cabbage, put the clarified butter in a large saucepan, add the onion and garlic and cook until softened but not browned.
 Add the cabbage, apple, wine, vinegar, cloves and sage and season with salt and pepper.
 Cover the pan and cook for 30 minutes over very low heat.
 Uncover the pan and cook, stirring, for a further 5 minutes to evaporate any liquid.
 Meanwhile, heat the clarified butter in a frying pan, season the chops and brown well on both sides.
 Add the wine and stock, cover and simmer for 20 minutes, or until the pork is tender.
 Remove the chops from the frying pan and strain the liquid.
 Return the liquid to the pan, bring to a boil and cook until reduced by two-thirds.
 Add the cream and mustard and stir over very low heat without allowing to boil, until the sauce has thickened slightly.
 
 SERVING
 Pour sauce over the pork chop and garnish with sage.
 Serve with the red cabbage.


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