This is kind of a strange dish. We liked how the cabbage and bacon added a nice flavor to everything without either overpowering the dish, but it wasn’t great. It was good. This is something to add to the mix in the fall or winter months that is hearty and tasty, but not as heavy as a stew or roast.


Pork and Cabbage in milk

Serves 4

2 tablespoons olive oil
4 boneless pork loins (1-inch thick, fat trimmed)
coarse salt and pepper
4 strips bacon, coarsely chopped
1 medium onion, cut into 1/2-inch slices
1/2 head green cabbage, cored an cut into 4 wedges
2 tablespoons flour
2 cups whole milk

1. Preheat ove to 400 and set a large roasting pot over high heat on burner, add oil to pot. Season pork with salt and pepper; brown each side – 3 to 5 minutes. Flip and cook 1 minute more. Transfer to plate.

2. Reduce heat to medium. Add bacon; cook until golden, about 5 minutes stirring often. Add onion; cook until softened, 5 minutes. Add cabbage and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 more minutes. Add flour 1 tablespoon at a time to 2 cups of milk in a bowl, stir each tablespoon with whisk until blended. Add milk and flour mixture to pot and cook until thickened for 4 minutes. Season with salt and pepper, then return pork loins to pot (with any juices.) Transfer pot to oven and bake until pork is cooked through, about 10 minutes.