German-Style Dinner

Dinner tonight was a German-style meal any Greta or Liezl can be proud to call their own. 

Unfortunately, veal was not available at the commissary this week so I had to subsitute my wiener schnitzel with breaded pork chops.  But red cabbages are always available in any supermarket and that was enough to build on the German-style dinner I had in mind. There was a sale on Andre Spumante and Champagne that day we were at the base exchange so I grabbed a bottle of Spumante for $3.45 especially for this meal.

Pickled Red Cabbage:

1 head red cabbage, julienned

1/4 c. butter

6 tbsps. sugar

2/3 c. sherry or balsamic vinegar

salt and pepper to taste

Melt butter in large stock pot.  Add cabbage and cook until it’s wilted about 6 minutes, adding dashes of salt while cooking.  Add the sugar and vinegar to the cabbage and stir carefully.  Cover the pot and allow to simmer for 30 minutes, stirring every now and then so the cabbage is well coated with what will be your sauce.  Season with salt and freshly ground black pepper according to taste.



Breaded Pork Chops

1.2 lbs. thick pork loin chops

1 beaten egg

2 c. Italian-style breadcrumbs

vegetable oil

salt and pepper to taste

Dry chops with a paper towel.  Season with salt and pepper.  Dip chops into bread crumbs, then into beaten eggs, and back to the bread crumbs.  I like to use wax paper for my breadcrumbs rather than a plate.  You can shift the crumbs and the chops as you go and there’s one less plate for the dishwasher.

Heat a heavy skillet and add enough oil to go halfway up your chops.  When the surface of the oil starts to ripple, carefully put in the chops one at a time.  Cook over medium heat about 4 minutes per side or until lightly browned.  Transfer to a rack and put in a hot (300F) oven for about 10 minutes to cook through and let the oil drain.

Potato Salad

4 small pieces red potatos, boiled

1/3 c. mayonnaise

1-2 tbsp. brown mustard

1-2 tbsp. chopped dill pickle

salt and pepper to taste

Peel and quarter potatoes and mix with other ingredients in a small bowl.? Serve warm.

I used my 12-inch cast iron skillet for the chops.  It’s the best investment I ever made in the kitchen.  No matter what gadget, small appliance or fancy device or expensive cookware I compare it to – this stands out and is the one thing I bought for the kitchen I will always treasure.  It does require some care but not much if you think of all the years of reliable and versatile cooking you can get out of it.

Now there’s an idea for a future post!