Pan Fried Pork Chops with Cabbage

Ok, probably not the best post during January when everyone is watching calories but this recipe is so good and easy!  The first time I made it I expected a completely different taste and was so pleasantly surprised.  The cabbage cooks down and makes the best gravy with the cream.

What you need:

4 boneless pork chops (I have used bone in and just did not get the same results)
3 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 Tbsp olive oil
3/4 cup dry white wine (I use chicken broth)
3 to 4 cup cabbage, sliced
1/2 cup heavy cream

Melt butter and olive oil over medium heat.  Combine the flour, salt and pepper.  Flour the pork chops and save the remaining flour mixture.  Brown chops on both sides and remove.  Add the leftover flour and wine; whisk.  Add chops and cook until tender.  Remove again and add the heavy cream; whisking until combined.  Add the cabbage and place the pork chops on top.  Cover and cook until the cabbage is done.

Serve over rice or noodles.

We aren't a fan of corned beef around here so in some kinda weird way I have made this our St. Patrick's Day meal.  And please excuse that I have no idea what this is on my stove top, missed while I was taking a picture.  Still have no idea..........