Mangez Québec

Braised pork and nappa cabbage



  • 8 bone-in pork chops
  • 2 tomatoes
  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) butter
  • Sea salt
  • Fresh ground pepper to taste
  • 2 cloves garlic, finely chopped
  • 1 large onion, roughly sliced
  • Water, as needed
  • 1/2 Napa cabbage from Quebec, washed and roughly sliced


Brown the pork chops in a Dutch oven using the butter and oil until they are golden brown on both sides. Season with salt and pepper. Add the garlic, tomatoes and onion. Add enough water to cover everything and bring to a simmer. Skim off the foam as needed. Simmer for 1 1/2 hours. Add the Napa cabbage and cook for another 20 minutes. You can prepare this dish the night before. All you have to do is heat and serve the next day.

Franca Mazza- Menu plaisirs maraîchers Été 2011

produits utilisés

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