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| Pork Chops with Beer, Cabbage & Apples |
| 4 center-cut pork chops, about 1-1/2 inches thick |
| Salt and freshly ground black pepper |
| 1 small red onion, thinly sliced |
| 1 Tbs. Dijon-style mustard |
| 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced |
| 2 tart apples, peeled, cored, and cut into 1/2-inch slices |
| 2 sprigs fresh thyme or 1/2 tsp. dried |
| 1/2 cup homemade or low-salt canned chicken stock |
| Season the chops on both sides with salt and pepper. |
| 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 min. Stir in the mustard and 1/2 |
| tsp. 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 min. to |
| 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 min. Season to taste. Arrange the chops on plates |
| and top with the cabbage. |
| Larry Forgione is the chef/owner of An American Place and The Grill Room in New York City, as |
| well as The Beekman Tavern at The Beekman Arms in Rhinebeck, New York. Photo: Mark |
| Thomas. From FC #25, p. 90. |
| info@barringtonsoftware.com |
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