Prep 25 mins
Cook 35 mins
Have not tried this yet, but it sounds so good! Pork chops baked in a casserole with a white wine cream sauce,, then topped with Parmesan cheese. This is on my priority list of next recipes to try.
- Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
- Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
- Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
- Remove chops and season them with salt and pepper.
- Stir white wine into the saute pan juices and add a pinch of sage.
- Simmer wine for a few minutes, then stir juice into creamed cabbage.
- Spread half the cabbage in the bottom of a casserole.
- Add pork chops, then cover them with the rest of the cream and cabbage.
- Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
- Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.
Enjoyed very tender pork sirloin chops prepared in this manner, and nicely flavoured too. Used sage, salt and pepper as suggested and found it was all the seasoning that was needed, although I threw a half cup diced onion into the pot with the cabbage. Liked the ease of prep and the clear instructions. Served with nugget potatoes on the side. I will make this again, thank you!
Am wondering if this is an adapted recipe from another source. I have a very similar recipe that I have used for many years from a 1990's cookbook whose author Rose Murray is very good about giving credit to the original source of any recipe she adapts.
I've had this recipe in my cookbook for a while and couldn't wait to prepare/eat it. I recommend using the boneless pork chops (I used chops with bone-in) and using some other extra seasoning, for taste and flavor. I served this dish with #64252 Browned Buttered Egg Noodles.