Cotes de Porc a l'Auvergnate (Pork Chops Baked with Cabbage)

By stancec44

From 'Recipes from Provincial France, pg.66.

Ingredients

• 6 qt. water
• salt
• 3 lbs. cabbage, finely chopped (about 12 cups)
• 3 Tbsp. butter
• 1/2 c. finely chopped onion
• 1/2 tsp. finely chopped garlic
• Freshly ground black pepper
• 8 center-cut loin pork chops, about 3/4" thick
• 3 Tbsp. oil
• 1/2 c. dry white wine (I used SAL (LaSelva) Sangiovese (Banco Toscana-orange label)
• 1 c. heavy cream
• 1 bay leaf
• 4 tsp. freshly grated Parm (mixed w/2 tsp. fine, dry bread crumbs - I didn't use crumbs)

Details

Servings 4

Preparation

Step 1

In lg. soup pot, bring the water and 3 Tbsp. of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain thoroughly in a colander.

In a 12" skillet, melt 2 Tbsp. butter over moderate heat. When the foam subsides, cook the onions and garlic, stirring constantly, for 3-4 minutes, or until they are soft but not brown. Stir in the cabbage, 1/2 tsp. salt, a few grindings of pepper and cook, stirring frequently, for 5 minutes, or until almost all the liquid has evaporated. With a rubber spatula, transfer the cabbage to a bowl & set aside.

Pat the pork chops dry and season with s & p. Melt remaining 1 Tbsp. butter (I ended up using a bit more), in same skillet over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color. Remove them from the skillet and set them aside.

Preheat oven to 350.

Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 1/4 cup. Mix the reduced wine into the cabbage.

Spread 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4" deep and large enough to hold 4 pork chops in a single layer. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops and finish with the rest of the cabbage. The casserole should be firmly packed.

In a small saucepan, scald the cream by heating it over moderate heat until tiny bubble form around the edge of the pan. Pour the hot cream into the casserole and place the bay leaf on top of the cabbage. Bring the contents to a simmer on top of the stove, then set it into a larger pan (I used a cookie sheet underneath, but didn't need it for any spill) to catch any juices that may spill over during cooking. Cover the casserole tightly and bake it on the middle shelf of the oven for 1 1/2 hours.

Remove the cover, discard the bay leaf, check the seasoning. Sprinkle the cabbage with cheese (and crumbs if using). Bake for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.