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Pork Chops Gratinée Recipe Inspired by Cabbage Soup

Several years ago I posted one of my favorite recipes for a Baked Cabbage Soup; it is an addictive combination of pancetta, bread, cabbage, and cheese. More recently, Susan (from the Provence WineZine) shared a recipe for Pork Chops Gratinée, which really reminded me of the soup. I was eager to make it. The recipe follows below. Read the original post (here) to discover the wine pairing with a wine from California inspired by a white wine from Châteauneuf-du-Pape. It’s a small world after all.

Pork Chops Gratinee Recipe
Pork Chops Gratinée
Print Recipe
This main dish is easy to make. It may quickly become your "go-to" comfort food.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Pork Chops Gratinee Recipe
Pork Chops Gratinée
Print Recipe
This main dish is easy to make. It may quickly become your "go-to" comfort food.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400°F.
  2. Pat the pork chops dry using paper towels; season with salt and pepper.
  3. Heat oil in a large skillet over medium-high heat and brown chops well on both sides, don’t worry about not cooking them all the way through, as they will finish cooking later.
  4. Remove chops and put them in a baking dish; set aside.
  5. Sauté onions in same olive oil as chops, so that it gets some of the pork fat in addition to the lemon oil.
  6. Once they are soft and slightly browned from the drippings, add white wine ** and bring to a simmer.
  7. Add the sliced cabbage. Don't let the pan burn dry; if you need a tablespoon or more of wine, add it.
  8. Once cabbage is wilted, reduce temperature to low and add the cream. Reduce the liquid until it is thickened.
  9. Spoon the mixture over pork chops. Sprinkle with grated Gruyère and season with salt and pepper to taste.
  10. Bake until cheese is bubbling and golden brown – about 20 minutes. Let sit 5 minutes, allowing juices in the pork to settle.
Recipe Notes

My notes:
* I will used crème fraîche instead of cream in the future. It is my guess that this is what is used in France.
** At this point, I might add a teaspoon of Dijon mustard to round out the flavors.

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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