BRAISED PORK CHOPS, GARLIC BUTTER RICE AND CABBAGE

OK, ever since the Amazin Braisin Competition on THE CHEW, I’ve been braised crazy!  I decided to make some braised pork chops and boy was my family happy I did!  They were all raving about these chops!  For the braising liquid I actually made a gravy, so yes honey it was just cooking away in this delish gravy for more than an hour!  I mean really there was enough flavor in these chops to make you think about them for a month!  Hope you enjoy them and share the recipe love!

oh yeah baby!

just a little sear and a whole lot of love

omg can you see all those drippings hugging those onions? ~ FLAVOR

and this is how the braising love begins

 BRAISED PORK CHOPS, GARLIC BUTTER RICE AND CABBAGE

INGREDIENTS:
6-8 thinly sliced pork chops (bone in)
2 tbsp. extra virgin olive oil  (plus 1 tbsp. to rub on pork chops)
1 tbsp. unsalted butter
1 tbsp. sea salt
½ tbsp. ground black pepper
1 tbsp. Italian seasoning
1 tbsp. granulated garlic
½ vidalia onion thinly sliced
2 cups chicken broth
1 ½ cups white wine
4 tbsp. all-purpose flour

GARLIC BUTTER RICE INGREDIENTS:
1 cup rice
2 cups water
½ tbsp. sea salt
1 tsp. crushed garlic
¼ stick unsalted butter

CABBAGE INGREDIENTS:
1 Medium head of cabbage
1 tbsp. Extra Virgin Olive Oil
2 slices of pork bacon
2/3 cup water
½ tsp. crushed garlic
½ tbsp. sea salt
1 tbsp. granulated sugar

READY, SET, GO:

1. Preheat oven to 350 degrees
2. Clean ribs, pat dry, rub with extra virgin oil and season with sea salt, ground black pepper, granulated garlic and Italian seasoning
3. In a medium dutch oven pan, heat extra virgin olive oil and butter on high heat
4. Sear pork chops on both sides (about 30 seconds on each side) in batches, remove from pan and set aside
5. Leave heat on high and add onions to pan, use spatula to toss onions and scrape dripping, mixing together, cook for 1-2 minutes or until onions are soft
6. Add white wine, chicken stock and all-purpose flour, whisk until all lumps from flour are gone and liquid comes to a boil
7. Turn heat off and add pork chops back to dutch oven pan, cover and place in oven to cook for 1 hour to 1 ½ hours, once done remove from oven and allow to rest 3-5 minutes before serving
8. LET’S MAKE THE CABBAGE – Slice cabbage head into thin strips, clean and dry, add extra virgin olive oil and strips of bacon to medium sauce pan over medium heat, cook bacon until almost done (about 3-5 minutes), add cabbage and water and cover and cook for 30 minutes, add sea salt, crushed garlic and granulated sugar, recover and allow to cook additional 15 minutes.
9. LET’S MAKE THE GARLIC BUTTER RICE – Bring water to a boil, once boiling add rice, stir and cover and cook 10-15 minutes or until liquid is absorbed, add unsalted butter, sea salt and garlic.  Top with gravy from the pork chops.Utokia ~
   Sizzle Sizzle Baby