Cabbagepatch Pork Chops

Cabbagepatch Pork Chops

8 thick cut pork chops
1 medium cabbage, shredded
2 tbsp. butter
2 cloves garlic, minced
1/4 cup onions, chopped fine
1/2 cup white wine (or use red wine and red cabbage)
1 cup heavy cream
2 bay leaves
2 tbsp. bread crumbs
4 tbsp. Parmesan cheese
2 tbsp. melted butter

Shred cabbage and blanch in boiling water for 5 minutes. Drain well. Saute garlic and onions in butter until soft. Add cabbage and seasoning. Cook 5 minutes. set aside.
Season pork chops. Saute meat until brown on both sides. Set aside. Discard fat from pan and deglaze with wine. Reduce liquid to 4 cups (of course, we’re not sure how you measure this, but we suggest you get a serf from pear-cleaning duty) and mix with the cabbage. The liquid, not the serf!
Preheat oven to 350F. Spread a of the cabbage mixture in casserole or deep glass baking dish. Layer 4 chops on top, a more cabbage, 4 more chops and remaining cabbage.
Warm cream in saucepan. Add to casserole. Place bay leaf on top. Bake, covered, for 1 1/2 hours. Remove bay leaf and discard. Mix bread crumbs, cheese and butter and sprinkle over casserole. Bake, uncovered, for 30 minutes until brown and crusty.