A crushed sage sauce gives pork chops a dress-up flavor. Add the leftover meat to a cheesy gratin later on.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and 1/2 teaspoon salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.

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  • In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.

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  • Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

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  • Reserve and store* four chops. Use for Pork and Potato Gratin with Gruyère Cheese (see recipe below). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with salt and pepper. Spoon sauce over pork and cabbage. Makes 6 servings.

*

Place chops in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Pork and Potato Gratin with Gruyère Cheese:

Peel and thinly slice 2 pounds of red or white potatoes (do not use russet potatoes). For sauce, in a medium saucepan, cook 1/2 cup chopped onion in 3 tablespoons hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg. Cook and stir for 1 minute. Add 1 3/4 cups milk all at once. Cook and stir until thickened and bubbly. Add 1 1/4 cups shredded Gruyère cheese; cook and stir until melted. Spread half of the potatoes in a greased 2 1/2- to 3-quart rectangular baking dish or au gratin dish. Top with reserved pork chops, chopped. Cover with half of the sauce. Repeat potato and sauce layers. Bake, covered, in a 375°F oven about 45 minutes until potatoes are tender. Let stand for 10 minutes before serving. Makes 6 servings.

Tips

Nutrition Facts per serving of Pork and Potato Gratin with Gruyère Cheese: 488 cal., 24 g total fat (12 g sat. fat), 109 mg chol., 618 mg sodium, 29 g carb., 2 g dietary fiber, 37 g. protein.

Nutrition Facts

300 calories; 12 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 87 mg cholesterol; 351 mg sodium. 783 mg potassium; 9 g carbohydrates; 1 g fiber; 2 g sugar; 37 g protein; 97 IU vitamin a; 12 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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