Braised Pork Chops with Cabbage
INGREDIENTS:
3 tb Oil
6 Thick pork chops
1/2 c Soy sauce
2 c Water
1 ts Sugar
1 lb Spinach
2 tb Oil
3 tb Oil
6 Thick pork chops
1/2 c Soy sauce
2 c Water
1 ts Sugar
1 lb Spinach
2 tb Oil
1. Heat oil in a heavy pan. Add pork chops 2 or 3 at a time and brown quickly. Drain on paper toweling.
2. Pour off all but 2 tablespoons of fat and return chops. Add soy sauce and water. Bring to a boil, then simmer, covered, 30 minutes.
3. Turn chops over. Simmer, covered, another 30 minutes. Add sugar and simmer, covered, 30 minutes more.
4. Wash spinach and remove tough stems. Heat remaining oil in another pan. Add spinach and stir-fry to soften slightly. Arrange on a serving platter with pork chops on top. Pour gravy over and serve.
VARIATIONS: For the spinach, substitute Chinese lettuce, cut in 2-inch sections.
In step 2, before returning chops to pan, add 1/2 cup onion, shredded; stir-fry until lightly browned.
2. Pour off all but 2 tablespoons of fat and return chops. Add soy sauce and water. Bring to a boil, then simmer, covered, 30 minutes.
3. Turn chops over. Simmer, covered, another 30 minutes. Add sugar and simmer, covered, 30 minutes more.
4. Wash spinach and remove tough stems. Heat remaining oil in another pan. Add spinach and stir-fry to soften slightly. Arrange on a serving platter with pork chops on top. Pour gravy over and serve.
VARIATIONS: For the spinach, substitute Chinese lettuce, cut in 2-inch sections.
In step 2, before returning chops to pan, add 1/2 cup onion, shredded; stir-fry until lightly browned.