Entrees - Pork Chops with Cabbage

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02-05-2001, 09:50 PM
Pork Chops with Cabbage

(from Pierre Franey’s Low Calorie Gourmet)

(tested by group week of January 29, 2000 to very positive comments.)
10 cups loosely packed cabbage (1/4” strips)
1 tablespoon of butter or oil
4 pork chops (about 8 oz. each)
2 teaspoons of salt
freshly ground black pepper
1 1/2 cups sliced onions
2 teaspoons chopped garlic
1/2 cup dry white wine (or chicken stock)
1 bay leaf
1/2 teaspoon thyme
2 whole cloves
1/2 cup chicken stock

1. Melt the butter or heat the oil in a Dutch oven or other heavy casserole.
2. Sprinkle chops with salt and pepper and brown over med-high heat (about 2 mins. per side). Remove from pan.
3. Brown onions and garlic lightly in same pan, adding more oil if needed.
4. Return chops to pan. Add wine and rest of ingredients.
5. Cover, bring to a simmer and cook for 45 mins to one hour.

Serves 4. Per Serving: 348 calories. 18 g. fat, 7 g. carb, 4 g. fiber, 38 g. protein

Leftover cabbage is excellent in soup.
Original recipe calls for 16 cups cabbage - I cut it back.

01-03-2003, 09:55 AM
Bumping this up. It's still a good recipe.
I made it with boneless loin chops last night and cut the recipe in half except for the liquid. The total meat weight was just over a pound. I put red pepper strips on top for the last 15 minutes as a garnish.