Total Time
55mins
Prep 10 mins
Cook 45 mins

My grandmother liked to use a specific cabbage in each of her dishes, but I find they are easily substituted for eachother.

Ingredients Nutrition

Directions

  1. Fry the bacon until crisp.
  2. Remove, drain on paper towel, and crumble.
  3. Saute the pork chops in 2 TB of foaming butter, over moderately high heat, until browned.
  4. Season with salt and pepper.
  5. In a large sauce pan, bring the wine and 1 Tb butter to a boil.
  6. Add the cabbage and scallions.
  7. Cover and simmer until tender- about 20 minutes.
  8. Remove the lid and boil the wine until it has almost evaporated.
  9. Stir in cornstarch mixture to bind the remaining liquid.
  10. Add crumbled bacon.
  11. Serve pork chops on the bed of red cabbage.

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