Pork Chops with Beer, Cabbage and Apples
Tom's mother, Dee, gave me this recipe as her contribution to my "calling all recipes" signal for the blog. She says that she (and now Gretchen) make it with great results. So, we gave it a try last week when we got back from our holiday visit with them.
Tom says that it is a keeper. I thought the flavors were excellent and it was very easy to make. But, I am not a fan of boneless pork chops, even after the pounding she recommends. So, I'd try it again with another cut of pork.
Pork Chops with Beer, Cabbage and Apples
adapted from Larry Forgione, Fine Cooking, Feb/March 1998
Serves 4
4 center-cut pork chops, about 1 1/2 inches thick
salt and freshly ground black pepper
3 T. oil
1 red onion, thinly sliced
1 T. Dijon-style mustard
1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
8 ounces mushrooms (Dee's addition)
2 tart apples, peeled, cored and cut into 1/2 inch slices
1 cup beer or ale
2 springs fresh thyme or 1/2 t. dried
1/2 cup chicken stock
Season the chops on both sides with salt and pepper.
Pound the chops to tenderize (Dee's addition).
Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned, turn and brown other side. Transfer to a plate and set aside.
Put the onion in the pan and cook, stirring until softened, about 5 minutes. Add the mushrooms and continue to saute (Dee's addition). Stir in the mustard and 1/2 t. pepper.
Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.
Return the chops to the skillet, burying them in the cabbage mixture.
Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste.
Arrange the chops on plates and top with the cabbage.
This is a Larry Forgione (he is now an Iron Chef) recipe, and he suggests serving it with pumpernickel bread. And more beer.
B
Tom says that it is a keeper. I thought the flavors were excellent and it was very easy to make. But, I am not a fan of boneless pork chops, even after the pounding she recommends. So, I'd try it again with another cut of pork.
Pork Chops with Beer, Cabbage and Apples
adapted from Larry Forgione, Fine Cooking, Feb/March 1998
Serves 4
4 center-cut pork chops, about 1 1/2 inches thick
salt and freshly ground black pepper
3 T. oil
1 red onion, thinly sliced
1 T. Dijon-style mustard
1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
8 ounces mushrooms (Dee's addition)
2 tart apples, peeled, cored and cut into 1/2 inch slices
1 cup beer or ale
2 springs fresh thyme or 1/2 t. dried
1/2 cup chicken stock
This is a Larry Forgione (he is now an Iron Chef) recipe, and he suggests serving it with pumpernickel bread. And more beer.
B