Pork Chops and Red Cabbage

        The seasons are changing here on the Niagara Frontier, so this is the time to begin thinking of warm "Wintertime" food. Nothing like a slow-roasted pork loin says hello to a cold body. But if you just want something small, like a pork chop, there's no need to sacrifice that slow roasting. What you need to do is find a way to braise it, developing lots of flavor. This recipe does exactly that, by using red cabbage and some good additions.

        Now I sympathize with those who aren't too fond of cabbage. My first experience with cabbage was not very nice. I was four years old and starting Nursery School (that's what they used to call Pre-School in the olden days).  This is my only memory from that time! It was at lunch and we were served hot meals. One day in late fall they served us boiled cabbage with I can't remember what. Now in those days children didn't know what "I don't like it" meant. We ate everything we were served both at home and in school. I had never eaten cabbage before because it was not part of my family's diet. When the cabbage went down my little throat, it came right back up. I was sent home. This is the only time I ever threw up in my entire life (except after over-imbibing, as a young man, of course). Needless to say, it took me a very, very long time to ever eat cabbage again. Even today, I really don't prefer it. A little corned beef and cabbage with my Irish friends and that's about it.

        However, I have discovered that if you use Red Cabbage (it seems to be a bit milder) and shred it (which allows it to soak up liquids of your choice), you get something really tasty, especially with a meat like pork. So here we are. This is pretty simple. You just need to brown your pork chops in butter really well. Then you sauté the shredded cabbage, onion and garlic until it begins to break down. Stir in wines and a fresh herb, place the chops on top and slowly braise for about an hour and a half. The prep is quick and easy, so for most of the time you're just letting the magic happen in the braising pan, perhaps enjoying a Beefeater Martini.

        The wine you'll want, both with the meal and to add to the cabbage, should be something with body. I would think a Dolcetta d'Alba would be good, even a decent Merlot. But I've chosen a Cabernet from Washington State that is quite outstanding. Unfortunately it's the last bottle of this 2008 vintage in my cellar. This is John Bookwalter's 2008 Foreshadow and it has been a joy to work my way through this case over the last three years. It blends perfectly with the pork and as I was sipping it while eating this meal, the flavors of both the dish and the wine seemed to be enhanced! That's all you can ask of a wine-food pairing.

Ingredients I used

Ingredients:

2              Pork Chops

2    Tbs   Butter

½             Medium Sweet Onion, chopped

2    clv     Garlic, chopped

½             Head Red Cabbage, shredded

2    Tbs   Olive Oil

2    Tbs   Balsamic Vinegar

2    Tbs   Portugese sweet Sherry*

½   cup   Red Wine

1    Tbs   Soy Sauce (plus possibly more in cooking)

                Salt & Pepper

1              Spring Fresh Herb (Basil, Oregano, Rosemary, Thyme... any of these)

* If you do not have this excellent Sherry, use a fine Porto

Method:

In a Fricassee pan, sauté Pork Chops in butter until nicely browned on all sides. Set them aside and sprinkle with salt and pepper.

Browning Chops, Veggies Prepped

Add Olive Oil to same pan and sauté Onion until transparent. As the Onion begins to release juices, turn heat down and scrape bottom of pan until everything is incorporated into Onions.

starting onions

everything incorporated

Add Garlic and shredded Cabbage, sauté while stirring until Cabbage starts to break down.

adding Cabbage

Cabbage wilting

Stir in Sherry, Balsamic Vinegar, Red Wine and some grinds of Pepper. Mix well. Add fresh herb.

Place Pork Chops on top of Cabbage mixture, also adding any juices they have exuded. Dribble Soy Sauce over the top of the Chops, cover and simmer until Pork Chops are very tender. 

ready to braise

Simmer between one to one and a half hours. About every half hour, check to make sure there is enough liquid. If you have a very low simmer on your stove, you'll probably have more than enough juice. Otherwise add a little liquid to just keep the Cabbage moist. Sprinkle a little Soy Sauce on the top of the Chops to keep them moist, also. 

Before you plate, be sure to stir the Cabbage, because juice from the chops will be right under them and you want to add this to the flavor of all the Cabbage too!

Here I have served the Pork Chop with homemade honeyed Butternut Squash, another cold weather treat!