Braised Pork Chops with Purple Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 or more 1/2-inch thick pork chops (boneless)
Salt and black pepper
4 tablespoons olive oil
4 cups shredded purple cabbage
1/2 cup chicken stock
1 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons butter
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Directions: |
Directions:Season both sides of the pork chops with salt and pepper
Place a large skillet over medium high heat. Add 2 tablespoons of olive oil and all the purple cabbage. Stir fry until tender, about five minutes. Remove the cabbage from the pan and set aside in a warm oven.
Place the scale it back over medium high heat. Add remaining 2 tablespoons olive oil. Add the pork chops and cook for 5 to 6 minutes per side. Remove the tarps from the pan and set aside with the cabbage.
Add the chicken stock, wine, and balsamic vinegar to the hot pan scrape all the bits from the bottom of the pan. Continue stirring until the sauce reduce by half. Turn off the heat and add the butter and mix together.
Divide the cabbage among plates.Top each plate with a pork chop or two. Pour the sauce over top. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I have made this countless times and it always is delicious. You can use as many pork chops as you can fit in the pan. Something about the combination of the balsamic vinegar with the wine tastes fabulous!
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