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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