INGREDIENTS

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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