Garlic Pork Cutlets With Buttered Cabbage

"From our local paper, with some tweaking. Delicious."
 
Garlic Pork Cutlets With Buttered Cabbage created by BarbryT
Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

  • 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
  • 14 head cabbage (about 2 cups shredded)
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directions

  • Preheat oven to 200 degree Celsius.
  • Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
  • Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
  • Add the potatoes and cook them until they are a golden colour, remove to a plate.
  • Add the bruised garlic and cook for a minute of so longer.
  • Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
  • Season with salt and pepper and pour over the wine and boil for a few minutes.
  • Put pan into the oven and cook for 15 minutes.
  • 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.
  • To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

Join The Conversation

all
reviews
tweaks
q&a
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  1. Dienia B.
    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
     
  2. BarbryT
    Garlic Pork Cutlets With Buttered Cabbage Created by BarbryT
  3. BarbryT
    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.
     
  4. Jen T
    Garlic Pork Cutlets With Buttered Cabbage Created by Jen T
  5. Jen T
    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
     

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