In Friuli and neighboring regions, cooking pork and cabbage together in the same pot has been the habit for centuries. Sometimes the cabbage is in the form of sauerkraut (for example, Istrian cappucci guarniti, page 27), and sometimes it is fresh Savoy cabbage. This recipe is a quick and delicious rendition of this one-pot tradition in which the meat and its juices are used to flavor and cook the cabbage. Here the chops are browned in the skillet, leaving caramelization and pan juices that permeate the cabbage as it cooks alone, until the ingredients are united for a few minutes at the end. Together, they make a harmonious and satisfying meal—but if you have a hungry bunch, serve some grilled polenta alongside.
Recipe information
Yield
serves 6
Ingredients
Recommended Equipment
Preparation
Step 1
Bring 6 quarts of water to the boil in the large pot. Slice the cabbage head (or heads) in half, and cut out the core completely so the leaves will separate. Discard all tough and torn outer leaves, lay the cabbage halves cut side down, and slice crosswise into strips about 1 1/2 inches wide. Drop all the strips into the water, cover the pot, and return to the boil. Cook the cabbage until tender, about 15 minutes, and drain in a colander.
Step 2
When the cabbage is cooked, put 3 tablespoons each of butter and olive oil in the big skillet and set over medium-high heat. Season the pork chops on both sides with salt (about 1 teaspoon in all), and lay them in the hot skillet. Drop the rosemary branches onto the pan bottom.
Step 3
Sear the chops on the underside, about 3 minutes, turn, and brown the second side for a few minutes more. The chops should still be rare—if you like them better done, cook a minute or two longer on both sides. Remove to a platter, and keep in a warm spot.
Step 4
Pour the wine into the skillet and bring to a boil, stirring to deglaze any caramelization. Cook for just a minute or so, to dissipate the alcohol, then drop in the remaining 3 tablespoons of butter and 3 tablespoons of olive oil. Stir well until the butter melts and the liquid is bubbling.
Step 5
Pile the cooked, drained cabbage in the skillet, turning the strips over as they heat and wilt in the pan juices. Sprinkle 1 teaspoon salt all over, and cook, tossing and stirring, until the pan is nearly dry and the cabbage shreds are just starting to caramelize.
Step 6
Push aside the cabbage, lay the chops on the pan bottom, and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they’re heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and some freshly ground black pepper to taste.
Step 7
Serve right from the skillet, or arrange chops and cabbage on a platter and bring to the table.
