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FROM THE
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Cotes de Porc a l'Auvergnate (Pork Chop Casserole) from Jeri Vondera

This is my version of a recipe found in The Chamberlain Calendar of French Cooking, 1970.

4 thick pork chops
Small head of cabbage
1 cup cream
1/2 cup white wine
Parmesan cheese
Butter
Pinch of sage
Salt and pepper

Slice cabbage into 1/2" slices. Boil in salted water for about 3 min. Drain thoroughly. Add salt and pepper and cream. Cover and simmer for about 10 or 15 min.

Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine into the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, and then stir this juice into the creamed cabbage.

Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the cream and cabbage. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 min. or until top is golden brown.