Garlic Pork Cutlets With Buttered Cabbage

From our local paper, with some tweaking. delicious.

Preheat oven to 200 degree celsius.

Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.

Over a moderately high heat , brown the chops on both sides until they are golden , remove to a plate.

Add the potatoes and cook them until they are a golden colour , remove to a plate.

Add the bruised garlic and cook for a minute of so longer.

Add the chops back into the pan , and top with the potatoes and some of the bruised garlic.

Season with salt and pepper and pour over the wine and boil for a few minutes.

Put pan into the oven and cook for 15 minutes.

Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt , cover and cook over a low heat for 3 to 5 minutes.

To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

olive oil, pork loin chops, potatoes, garlic, salt & freshly ground black pepper, white wine, butter, cabbage