For once, this one is all about a vegetable. Sure, there's pork involved, but all you have to do is grill a pork chop the way you like it. The part I like best about this dinner is the cabbage.
Napa cabbage is easy to find around here this time of year. Our new market around the corner has gorgeous heads of it that are grown locally.
The flavor of Napa cabbage isn't strong or bitter, so this isn't a very heavy-handed treatment.
Slice a small yellow onion and slice the cabbage crosswise thinly. You'll want to use mostly the leaves for this. When you get down to the tougher stem area, cut that out and discard it. You should wind up with about 6 cups of cabbage. It looks like a lot, but it cooks down.
Put a large pan over medium-high heat. Add about a tablespoon of olive oil and the onion. Sweat the onion about four minutes, until it's limp. Then add the cabbage. Sprinkle it with a nice generous pinch of kosher salt and a few grinds of black pepper. Toss it around in the pan. After another four minutes or so, it will get a nice, pretty bright green, and soft.
Now add about a quarter cup of cream and a couple of tablespoons of grated parmesan cheese. Stir it together and cook just long enough for the cream to thicken a little - about two more minutes.
|See? Not tons of cream. The cabbage isn't just swimming in it. Just enough to coat it.|
If you'd like to give the cabbage a try with your next pork chop, here's the .pdf.