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Yields 4 portions

Ingredients

• 4 ea Pork Chops - 6 oz each
• 1 Tbsp Cracked Black Pepper
• 1 tsp Kosher Salt
• 2 Tbsp Butter
• 2 oz Country Ham - Cooked and julienne
• 4 cups Savoy Cabbage- cut very fine into strips
• ¾ cup Heavy Cream
• ½ cup Green Onions or ramps

Preparation Instructions

1. Season the pork chops with the cracked black pepper and salt

2. To prepare the country ham and cabbage heat the butter in a medium sized sauté pan and lightly sauté the ham for about 20 seconds. Add in the cabbage and cover for 1 minute on medium heat.

2. Add in the heavy cream and simmer uncovered for 4 - 5 minutes. In the last two minutes of simmering add in the sliced green onions and then season the mixture with salt and pepper to taste. Hold warm while you cook the salmon.

3. To sear the pork chops, lightly oil a large non stick pan and heat it to a high heat. You will know when it is hot enough because the oil in the pan will begin to smoke. Add the pork chops to the pan and sear for 3 minutes per side. Cover the pan with a lid for the last minute of cooking.

4. The total cooking time is 6 minutes. Remove the pork chops and lay over a bed of the ham and cabbage cream.