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Pork Chop Casserole
Cotes de Porc a l'Auvergnate
(Pork chops, cabbage, cream, white wine, sage, grated cheese)

Remove the outside leaves of a small young cabbbage, slice it
finely, and boil it for 7 minutes in salted water. Drain the
cabbage thoroughly, add salt and pepper and 1 cup of cream, and
simmer it, covered, for 30 minutes. Meanwhile, in an iron skillet
saute 4 lean, well-trimmed pork chops in a little butter until they
are brown and cooked through. Remove the chops and season them
with salt and freshly gound pepper. Stir 1/2 cup of white wine
briskly into the pan juices, add a good pinch of sage, and simmer
the mixture for a couple of minutes. Stir this juice into the
creamed cabbage.

Spread half the cabbage in the bottom of an ovenproof casserole.
Add the pork chops, cover them with the rest of the cabbage, sprinkle
generously with the grated Parmesan and a little melted butter,
and bake the casserole, uncovered, in a 350 degree oven for 20
minutes, or until the top is golden brown. Serves 4.


Notes: The Chamberlains' cooking times are too generous. The
cabbage need be boiled for only 3 minutes or so, then simmered for
maybe 10 or 15 minutes with the cream.

I have found that the cabbage slices are best when they are about
half an inch wide -- do not make them shreds, such as one might
use in a slaw.

This has been a favorite of mine for years and guests always seem
to like it. It is part of the "cuisine bourgeoise" (as opposed
to la haute cuisine) tradition in France, and one seldom sees this
recipe in traditional French cookbooks.

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