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