Very popular in Italy is roast pork braised in milk and smothered with vegetables.
This simpler version uses pork chops with bacon and cabbage.
2-3 TBS EXTRA VERGIN OLIVE OIL
FRESHLY GROUND BLACK PEPPER – to taste
4 PORK CHOPS – bone-in, 1-inch thick
PINCH OF GARLIC POWDER – to taste
KOSHER SALT – to taste
SEVERAL BACON STRIPS – roughly chopped, or Pancetta
1 YELLOW ONION – thickly sliced
1 2LB HEAD GREEN CABBAGE HEAD – cut into wedges
4 TBS FLOUR – I use Wondra flour
3 CUPS WHOLE MILK
PREHEAT OVEN TO 400º.
In a very large heavy-duty skillet, heat oil on high heat. Season chops with garlic powder, salt, pepper and rub in by lightly massaging each chop. When oil is hot add chops and cook until browned on each side. Transfer to a plate and keep warm.
Reduce heat to medium, add bacon or pancetta and cook until slightly crisp. Add onion and cook just until softened. Add 8 cabbage wedges cut side down and cook until golden – 5 to 7 minutes. Turn over and repeat. Add flour and stir until all is coated. Add milk and cook, stirring constantly until the sauce is slightly thickened – about 5 minutes. Taste for seasoning and adjust.
Add pork chops back to the pan nestling them into the sauce and cabbage. Place pan in oven and bake until the chops are cooked through – 10 to 15 minutes. However, be careful to not overcook.
NOTE: sometimes I just find it easier to slice the cabbage quarters into thick slices add to the pan and cook until they start to soften. Then just nestle the chops into the cabbage slices. Usually this is enough of a meal. However, I have sometimes served this dish with buttered wide noodles and a sprinkling of caraway seeds.