Braised Pork Chops with Savoy Cabbage

Name: Braised Pork Chops with Savoy Cabbage
Yield: serves 6
Ingredients: 4 pounds Savoy cabbage (1 large or 2 medium heads); 6 tablespoons butter; 6 tablespoons extra-virgin olive oil; 6 pork loin chops, on the bone, 2 1/2 to 3 pounds; 2 teaspoons coarse sea salt or kosher salt, plus more to taste; 2 or 3 small branches fresh rosemary; 1 cup white wine; Freshly ground black pepper to taste; A large pot for boiling the cabbage; A heavy-bottomed skillet or sauté pan, 13-inch diameter or wide enough to cook all the chops in one layer

December 14, 2011

In Friuli and neighboring regions, cooking pork and cabbage together in the same pot has been the habit for centuries. Sometimes the cabbage is in the form of sauerkraut (for example, Istrian cappucci guarniti, page 27), and sometimes it is fresh Savoy cabbage. This recipe is a quick and delicious rendition of this one-pot tradition in which the meat and its juices are used to flavor and cook the cabbage. Here the chops are browned in the skillet, leaving caramelization and pan juices that permeate the cabbage as it cooks alone, until the ingredients are united for a few minutes at the end. Together, they make a harmonious and satisfying meal—but if you have a hungry bunch, serve some grilled polenta alongside.

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