- Cut cabbage into 2-inch wedges and core. Place in 13- by 9-inch baking dish. Season pork chops with salt and pepper. Sear chops in butter over high heat, 2 minutes per side, reserving skillet drippings. Place chops atop cabbage in baking dish and arrange onion slices around them. Pour skillet drippings over.
- Cook noodles in boiling salted water according to package directions until al dente, 8 to 12 minutes. Drain noodles, then add noodles and chicken broth to baking dish, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cover and bake at 450 degrees 20 minutes, then reduce heat to 350 degrees and bake until pork chops are tender, 20 to 40 more minutes.
- This recipe yields 4 servings.
- Each serving: 524 calories; 605 mg sodium; 147 mg cholesterol; 16 grams fat; 51 grams carbohydrates; 42 grams protein; 1.37 grams fiber.
Notes:
Recipe from Mr. Pfister who was a Times employee in the display advertising department in 1932. Mr. Pfister's recipe called for pouring 2 cups of cooking water from the noodles over the ingredients before baking, but today's Times Test Kitchen has found |
