SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 476.3
  • Total Fat: 25.4 g
  • Cholesterol: 85.0 mg
  • Sodium: 569.6 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 30.6 g

View full nutritional breakdown of Julia Child's Braised Pork Chops & Red Cabbage w/Red Wine calories by ingredient
Report Inappropriate Recipe

Julia Child's Braised Pork Chops & Red Cabbage w/Red Wine

Submitted by: PMGOHIO


Number of Servings: 6

Ingredients

    1 package boneless pork chops (1/2" thick - about 5 chops)
    1 Tbsp. Olive Oil
    Salt & pepper
    1/4 lb. bacon
    1/2 cup thinly sliced carrots
    1 cup slice onion
    3 Tbsp. butter
    2 lbs (6 or 7 cups) red cabbage, cut into 1/2" slices
    2 cups diced tart apples
    2 cloves mashed garlic
    1/4 tsp ground bay leaf
    1/8 tsp clove
    1/8 tsp nutmeg
    1/2 tsp salt
    1/8 tsp pepper
    2 cups good, young red wine (Bordeaux, Chianti)
    2 cups beef stock
    Salt & pepper to taste

Directions

Preheat oven to 325 degrees and tie on the apron - It's time to cook with Julia!

Remove the rind (if you get a chunk of bacon) and cut into strips 1 1/2" long & 1/4" across. Simmer for 10 minutes in 1 quart of water. Drain.

Cook the bacon, carrots and onion in the butter slowly in an oven-proof pan for 10 minutes without browning. Stir in the cabbage leaves and when well covered with the butter and vegetables, cook slowly for 10 minutes. Add all additional ingredients. Bring to a simmer on top of the stove. Cover and place in middle of preheated oven. Regulate heat so cabbage bubbles slowly for 3 to 3 1/2 hours.


Season the pork chops with salt and pepper and brown in 1 Tbsp. olive oil. Add to cabbage, cover and return pan to oven for 1 to 1 1/2 hours more and all the liquid has been absorbed by the cabbage. Taste carefully for seasoning.

Can be made ahead - this is even better when reheated the next day! Serves 6 people.

Number of Servings: 6

Recipe submitted by SparkPeople user PMGOHIO.






Great Stories from around the Web


Rate This Recipe