Pork Chops with Creamy Cabbage
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Cooking time: 45 minutes for menu Cooking schedule: see below for "menu" instructions |
And this should use up the cabbage....
Pork Chops with Cabbage Time: 45 minutes
2 - 4 pork chops, depending on size and hunger
1 onion
1 tbs olive oil
2 cups chopped cabbage or whatever is left
1/2 cup white wine or chicken stock
1 tbs sage
1 tbs cornstarch (maizena) dissolved in 1/2 cup milk
Cut a slice off the cabbage, avoiding the core, and chop roughly. Chop onion. Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté briefly - 2 minutes. Move to the side and brown pork chops on both sides, 6 - 8 minutes. Add cabbage, wine or stock and sage, cover, reduce heat and simmer for 30 minutes. Remove chops and increase heat. Stir in milk/cornstarch mixture and stir until thickened. Put cabbage on platter, top with chops and serve with buttered potatoes.
Buttered Potatoes Time: 25 - 30 minutes
2 -3 potatoes
1 tbs butter
salt & pepper
Scrub potatoes and cut into quarters. Put into a sauce pan and cover with water to which you add 1/4 tsp salt. Cover and bring to a boil. When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise.... Remove from heat when done (stick a knife in and test - should go in easily). Drain, add butter, salt & pepper if using, and serve.
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Cooking schedule: Time: 45 minutes |
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