| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Cabbage, Irish, Pork | 4 | Servings |
INGREDIENTS
| 2 | Heads savoy cabbage | |
| 1 | Onion, diced | |
| 8 | oz | Butter |
| 4 | Ten-oz smooked pork chops | |
| 12 | White potatoes, boiled | |
| allow 2 or 3 potatoes | ||
| per | ||
| person | ||
| 2 | Parsley, chopped |
INSTRUCTIONS
Remove and discard the outer leaves of the cabbages. Quarter the cabbages, remove cores and slice thin. Blanch (cook very quickly) in boiling salted water, then "shock" by plunging briefly into ice water. Drain cabbage and reserve. Sweat onion in butter (cook over low heat, tightly covered, so the onions soften without browning and cook in their own juices). Add cabbage and cook gently. Grill pork chops to desired doneness. Add pork chops to cabbage and let flavor infuse for 5-10 minutes. Remove pork chops. Strain cabbage, reserving the butter; season with salt and pepper. Toss boiled potatoes with reserved butter and the parsley. To serve, place cabbage in center of plate. Place pork chop on top and coat with butter sauce. "Beyond the Blarney," by ANN BURGER, Post and Courier Food Editor, Charleston, SC, Wednesday, March 11, 1998 "There's nothing particularly Irish about green beer or shamrock-shaped sugar cookies. No big headlines there. But did you know there's nothing Irish about corned beef? ^Here are authenic recipes from Frank McMahon, chef, Elliott's on the Square, Charleston, SC Notes: Letting these grilled smoked pork chops cook briefly with the cabbage and onion is a great way to let the flavors infuse, McMahon says. >from Pat Hanneman (Kitpath) 98Mar12, a McBuster production Recipe by: Frank McMahon, Elliott's on the Square^ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12, 1998
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