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    You are in: Home / Recipes / Garlic Pork Cutlets With Buttered Cabbage Recipe
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    Garlic Pork Cutlets With Buttered Cabbage

    Garlic Pork Cutlets With Buttered Cabbage. Photo by BarbryT

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    I'mPat's Note:

    From our local paper, with some tweaking. Delicious.

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    Units: US | Metric

    • 2 tablespoons olive oil
    • 4 pork loin chops
    • 4 -5 medium potatoes (peeled and cut into wedges)
    • 2 heads garlic (small and separated into cloves and lightly bruised)
    • salt & freshly ground black pepper (to taste)
    • 1 cup white wine
    • 30 g butter
    • 1/4 head cabbage (about 2 cups shredded)


    1. 1
      Preheat oven to 200 degree Celsius.
    2. 2
      Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
    3. 3
      Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
    4. 4
      Add the potatoes and cook them until they are a golden colour, remove to a plate.
    5. 5
      Add the bruised garlic and cook for a minute of so longer.
    6. 6
      Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
    7. 7
      Season with salt and pepper and pour over the wine and boil for a few minutes.
    8. 8
      Put pan into the oven and cook for 15 minutes.
    9. 9
      Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes.
    10. 10
      To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

    Ratings & Reviews:

    • on April 22, 2012


      i never really have had wine with cabbage , i liked it i have vermouth which i what i used just a little . i liked the mixture of flavors from the garlic and wine with the cabbage

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    • on January 15, 2010


      Delicious; a lovely meat-potato-vegetable combination that with a fruit side or dessert, is a perfectly balanced meal. Rather than using full-sized potatoes, I used mixed baby potatoes from the farmers market--purple, red, yukon gold and fingerling--and just halved them. My butter for the cabbage inadvertently got to be browned butter but I think that added to the depth of flavors. My (boneless) pork chops were fork tender and juicy! I'm delighted I tried this recipe.

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    • on March 23, 2009


      Garlic, pork & wine....what more can you ask for LOL. Very good blend of flavours. I didn't have any garlic cloves so used 1 heaped desertspoon of crushed garlic from a jar. This worked well. A keeper for us :) Made for Aus/NZ swap March 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Garlic Pork Cutlets With Buttered Cabbage

    Serving Size: 1 (591 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 890.1
    Calories from Fat 401
    Total Fat 44.6 g
    Saturated Fat 14.3 g
    Cholesterol 186.8 mg
    Sodium 246.4 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 6.7 g
    Sugars 4.3 g
    Protein 58.9 g

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