David Scott AllenMain CoursePorkProvencal RecipesTaste

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

This main dish is easy to make. It may quickly become your "go-to" comfort food.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine French
Servings 2 people


  • 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


  • 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.


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.
Tried this recipe?Let us know how it was!

Please share this with friends and family.

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 Information
Affiliate 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’Azur

Next post

Annie Liebovitz in Arles at Parc des Ateliers

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!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.