Grilled Smoked Pork Chops with Cabbage

Title:
Grilled Smoked Pork Chops with Cabbage

Yield:
4 Servings

Categories:
Irish,
Pork,
Cabbage




Ingredients:





     2    Heads savoy cabbage


     1 lg Onion; diced


     8 oz Butter


     4    Ten-oz smooked pork chops


    12 sm White potatoes; boiled


          -(allow 2 or 3 potatoes per


          -person)


     2 bn Parsley; chopped






 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 
on Mar 12,


 1998