Braised Pork Chops with Creamy Savoy Cabbage

Okay, they’re not really pork chops.

There was a special last week on ‘pork’ for 2.99 a kilo – about $1.50 a pound.

It was in 3 kilo packages.

I looked through the packages and found one that looked pretty good.

I bought it.

I thought, if nothing else, it would work for stir-fries, skillet dinners, etc.

When I opened the box I was pleasantly surprised. I’m not sure what ‘cut’ the pork is, but they look like large fillets… the type one would use for a schnitzel.

If one made schnitzel…..

This is based on a recipe from the ‘American Heritage’ cook book I’ve had for years…. With modifications, of course.

The biggest change is using green or Savoy cabbage rather than the more traditional white cabbage.

In the recipe I listed boneless pork chops. You could use pork tenderloin, or, pork (?) like I did.

Braised Pork Chops with Creamy Savoy Cabbage

Total time: 60 minutes

Ingredients:

  • 2 – 4 pork chops, 12oz boneless (350gr)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/4 tsp celery salt
  • 2 tsp olive oil
  • 3 cups thinly sliced green (Savoy) cabbage
  • 1/3 cup (3oz, 90ml) apple juice
  • 1/3 cup (3oz, 90ml) chicken stock
  • 8 – 12 fresh sage leaves or 2 tsp dried
  • 1 tsp cornstarch (maizena) dissolved in 1 tbs water
  • 1/3 cup (3oz, 90gr) Greek yogurt

Braised Pork with Creamy Savoy Cabbage

Instructions:

  • Heat oil in large nonstick skillet over medium-high heat. 
  • Add pork and brown on both sides, 6 – 8 minutes total. Remove and set aside.
  • Add onion, garlic, paprika, and sauté 5 minutes.
  • Add cabbage, apple juice, stock, sage, salt and stir to combine.
  • Lay pork on the cabbage, cover, reduce heat and simmer for 40 minutes, stirring and turning chops once.
  • Remove chops, cover to keep warm.
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt.
  • Put cabbage on platter, top with chops and serve.

Print Recipe

I had an appalling revelation today.

I think I’m becoming my mother.

Not that there was anything wrong with my mother (well, there was, but that’s irrelevant to this post) but there were idiosyncrasies that drove me crazy.

For example – she was unwilling to pay more than $25,00 for a blouse.

Paying $25.00 for a blouse was perfectly appropriate, perhaps even a little extravagant when she was younger but, even though the cost of blouses greatly increased, along with wages and everything else. she felt it was unreasonable and refused to accept it.

Sometimes people just draw a line in the sand and refuse to cross it. I knew a couple, both very well paid surgeons, who refused to buy tissues. They kept rolls of toilet paper in strategic places around the house in case one had need to dry a tear or some such.

I digress…..

I received an email today, promoting wine for the holidays.

The list of ‘everyday’ wines started at $17.99 and went up from there.

Everyday wines?

If that’s what people are meant to drink every day I am seriously behind the times.

Our ‘everyday’ wine is roughly $17.99. For 5 litres….

5 litres is a bit more than 6 1/2 bottles, or, in other words, we pay a bit less than $3.00 per bottle.

It’s perfectly drinkable wine – better than many ‘everyday’ wines. Actually, better than some much more expensive wines.

If we really wanted to cut corners, we could find wine for under one euro per litre…. No comment on that being ‘perfectly drinkable’.

Apparently, $3.00 per bottle is my ‘line in the sand’ for everyday wine.

Am I in danger of becoming an anachronism?

Oh….

Wait….

I live in France.

Wine, even the really good stuff, is reasonable. The same in Spain, Andorra, Italy.

So…. Never mind.

(And my sympathies to all of you who have to spend $17.99)

If you want nutrition information for the recipe, try this site: Calorie Count

Comments 4

  1. Our line in the sand with quaffing wine is also 3 euros in France and between R30 and R40 here. The difference is that whilst you can get a really good wine for that in France, you can also get something undrinkable and you certainly would not put it near your cooking. We have also found some of the reds in that range improve if you keep them a year or two. In South Africa you don’t get anything undrinkable in that range.

  2. I can get a really sweet Pinot for around $9. (Sweet being fine) and a couple of reds around that price that are smooth, pleasant and nice to cook with as well. But I tossed a lot of more expensive bottles because they’d turned vinegary and that’s just…ugh!

  3. Kate, yes, but to get on Ebay she would have to have turned a computer on LOL

    Gill, wine is even cheaper in Andorra and Spain – but also riskier…. One has to have some standards LOL

    nightsmusic, I hate it when I pay a bit for wine, keep it thinking it will improve, and then finding vinegar…. Fortunately, it doesn’t happen often….

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