Ingredients

• 4 10oz smoked pork chops
• 12 small white potatoes, boiled (allow 2 to 3 potatoes per person)
• 2 bunch parsleys, chopped

Directions

• Directions
• Remove and discard the outer leaves of the cabbage. 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.