Pork Chops Gratinée Recipe Inspired by Cabbage Soup
David Scott Allen · Main Course · Pork · Provencal Recipes · TasteSeveral 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 Gratinée
This main dish is easy to make. It may quickly become your "go-to" comfort food.
Ingredients
- 2 thick cut pork chops with bone (about 1 1/2 inches thick)
- sea salt
- freshly ground black pepper
- 2 tbsp lemon olive oil or regular olive oil
- 1 medium onion thinly sliced
- 1/2 cup white wine more as needed
- 1 small head Savoy cabbage thinly sliced
- 1/2 cup cream
- 4 oz Gruyère cheese grated
Instructions
- Preheat oven to 400°F.
- Pat the pork chops dry using paper towels; season with salt and pepper.
- 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.
- Remove chops and put them in a baking dish; set aside.
- Sauté onions in same olive oil as chops, so that it gets some of the pork fat in addition to the lemon oil.
- Once they are soft and slightly browned from the drippings, add white wine ** and bring to a simmer.
- Add the sliced cabbage. Don't let the pan burn dry; if you need a tablespoon or more of wine, add it.
- Once cabbage is wilted, reduce temperature to low and add the cream. Reduce the liquid until it is thickened.
- Spoon the mixture over pork chops. Sprinkle with grated Gruyère and season with salt and pepper to taste.
- Bake until cheese is bubbling and golden brown – about 20 minutes. Let sit 5 minutes, allowing juices in the pork to settle.
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.
* 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A Starbucks-Shaped Hole in the Côte d’AzurRelated Provence Articles
Wine Pairing with Cumin-Roasted Pork Chops
October 22, 2021
What’s for dinner? It is a question I have asked myself daily for the past 400 days. Yes, I have cooked every meal since mid-March 2020 at home. No restaurants, no take-out, nothing. But, if you know me, I enjoyed it, especially these cumin-roasted pork chops. In the spirit of transparency, Markipedia cooked a few …
Classic Bistro Sandwich Croque Monsieur and Madame
August 18, 2016
The ingredients are few for this dish - pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work! …
BBQ Pork Chops with Sauce Verte a Summer Recipe
August 3, 2022
The latest dish from the Mirabeau Kitchen is pork chops with Ben’s signature adaptation of a ‘sauce verte’. This is a simple recipe, that works nicely for a Summer BBQ. Even better, you can make the sauce the day before to save time, and if you have any leftover sauce verte, you can keep it …
No Comment