posted by Mimi Hiller 01-17-100 5:26 PM
Pork Chops Florentine (Costallette alla Florentina )
source:The Home Book of Italian cooking
serves 4
1 small head red cabbage
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic
4 lean pork chops, about 1 1/2 pounds
salt and pepper
1/3 cup burgundy or other red wine
Coarsely shred cabbage, and boil until tender in small amount of salted water. Set aside.
Brown onions in hot oil until soft. Remove onions and set aside.
Saute garlic, pork chops, and seasonings in same oil till brown. Add wine and cooked onions, and simmer until liquid is reduced to half, about 15 minutes. Remove meat and keep warm.
Squeeze cooked cabbage dry with hands, and add to sauce. Let sauce come to a boil and place chops on top of cabbage. Cover and cook slowly over low flame 10 minutes, until chops are thoroughly re-heated. Chops should be served hot on top of cabbage.