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PORK CHOPS FLORENTINE (Costallette alla Florentina) Italian
serves 4

1 small head red cabbage
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic
4 lean pork chops,about 1 1/2 pounds
salt and pepper
1/3 cup burgundy or other red wine

Coarsely shred cabbage, and boil until tender in small amount of
salted water. Set aside. Brown onions in hot oil until soft. Remove
onions and set aside. saute garlic, pork chops, and seasonings in
same oil till brown. Add wine and cooked onions, and simmer until
liquid is reduced to half, about 15 minutes. remove meat and keep
warm. Squeeze cooked cabbage dry with hands, and add to sauce.
Let sauce come to a boil and place chops on top of cabbage. Cover
and cook slowly over low flame 10 minutes, until chops are thoroughly
re-heated. Chops should be served hot on top of cabbage.

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