Les côtes de porc á l’auvergnate from Magrets & Mushrooms: More Country Recipes from South-West Fran
In the Auvergne, it is not surprising that local cooks profit from the abundance of good cream from their cattle, and contrast it with the relative blandness of cabbage. The combination goes well w...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- salt
- pepper
- 4 pork chops (preferably from the échine)
- 4 sage leaves, finely chopped
- 6 tbsp grated Cantal cheese
- 1 medium-sized white cabbage, sliced finely
- 150 ml double cream
- 2 tbsp butter, plus extra to dot
- 120 ml white wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
La Potee Auvergnate Recipe
recipeland.com
Le filet de porc printanier from Magrets & Mushrooms: More Country Recipes from South-West France by
app.ckbk.com
Cabbage Stuffed with Sausage and Chard from Sud de France by Caroline Conran
app.ckbk.com
La lotte à la gasconne from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
app.ckbk.com
Le risotto de crevettes from Magrets & Mushrooms: More Country Recipes from South-West France by Jea
app.ckbk.com
Les souris d’agneau en casserole from Magrets & Mushrooms: More Country Recipes from South-West Fran
app.ckbk.com
Le petit salé aux lentilles from Magrets & Mushrooms: More Country Recipes from South-West France by
app.ckbk.com
Sage and Mustard Chops
frenchsuk.co.uk