Les côtes de porc á l’auvergnate

Pork chops with cabbage and cream

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

In the Auvergne, it is not surprising that local cooks profit from the abundance of good cream from their cattle, and contrast it with the relative blandness of cabbage. The combination goes well with pork chops.

Ingredients

  • 1 medium-sized white cabbage, sliced finely
  • 150 ml double cream
  • 2 tbsp

Method

Boil the cabbage in salted water for 7 minutes. Drain, season, return to the pan, add the cream and simmer slowly for 30 minutes.

Preheat the oven to 160C/320F/gas mark 4.

In another pan, heat the butter, add the chops and sauté until they are brown and well cooked thro