Tonight we had smoked pork chops from the Fatted Calf, a fabulous charcuterie place that sells its wares at the Berkeley Farmers' Market. They were tres pricy, but worth it due to their juiciness and flavorocity. I fried them up in a skillet.
Along with this I made my shortened version of a wonderful Paula Wolfert dish of cabbage and mushrooms (from her Mediterranean Greens and Grains Cookbook). Hers has pancetta (which I lacked tonight)and cooks for an extended period (which I did not).
In any case, here's the "recipe"
First, I put some dried porcini in hot water to soak. Then I chopped an onion and some garlic (3 cloves I think) and sauteed them. They were supposed to cook in pancetta but I didn't have any. All I had was some Willie Bird turkey bacon so I chopped up the equivalent of one slice and tossed it in with the onion and garlic along with a splash of olive oil. After this softened a bit, I added a couple of handsful of mushrooms (chopped) and about 1/4 cup of Muscadet (but I figure any dry white wine will do).
I then sliced a pretty small head of savoy cabbage and added it to the mix. I chopped up the softened porcini and added them with a bit of the soaking liquid. Paula W's recipe calls for some chicken broth to be added, but all I had was some Knorr bouillon cubes which I rarely use. I added a couple of pinches along with a bit of water, put the lid on and let it simmer for about 15 minutes.
I served this with the pork chops and half of an Acme baguette that I'd heated in the oven. I sliced some carots, peppers and cukes for good health and we wolfed it down.
It was realllly good.
The true recipe is also very wonderful. I've made it several times and it'll make you into a cooked cabbage convert.