Pork Chops with Creamy Cabbage
Total time: 45 minutes
This is based on a recipe from the 'American Heritage' cook book I've for years. The cabbage has all the creamy goodness - without the cream. Use the apple juice if you have it - I buy the little 'juice boxes' for kids.
- 2 - 4 pork chops, 12oz boneless (360gr)
- 1 onion, chopped
- 1 tbs olive oil
- 2 cups chopped cabbage
- 1/2 cup (4oz, 120ml) apple juice or chicken stock if using chicken stock add 2 tsp cider or white wine vinegar
- 1 tbs sage
- 1 tbs cornstarch (maizena) dissolved in
- 1/2 cup (4oz, 120ml) milk
- Cut a slice off the cabbage, avoiding the core, and roughly chop enough for 2 cups.
- Heat oil in large nonstick skillet over medium-high heat. Add onion, paprika, and sauté briefly, 2 minutes.
- Move to the side and brown pork chops on both sides, 6 - 8 minutes.
- Add cabbage, apple juice or stock, sage, cover, reduce heat and simmer for 30 minutes, stirring and turning chops once.
- Remove chops and increase heat.
- Dissolve cornstarch in milk and add to skillet. Stir until thickened.
- Put cabbage on platter, top with chops and serve.