Griddled pork chops with braised red cabbage and pan-roasted potatoes
Serves 4
FOR THE BRAISED CABBAGE
INGREDIENTS
3 tbsp olive oil
2 medium red onions, peeled, halved and finely sliced
2 garlic cloves, peeled and sliced
½ red cabbage, peeled, halved, cored and finely sliced
100ml red wine vinegar
250ml red wine
250ml cassis (blackcurrant liqueur)
1 cinnamon stick, broken in half
Small bunch fresh thyme
2 wide pieces fresh orange peel
1 tbsp redcurrant jelly
Fine sea salt and freshly ground black pepper METHOD
Heat 2 tbsp of the oil in a large pan and add the onions, garlic and seasoning. Cover and cook over a low heat for about 10 minutes until very soft, stirring occasionally.
Add the remaining oil and cabbage. Cook over a high heat for 1-2 minutes. Stir in the vinegar and simmer for a few seconds before pouring over the red wine and cassis. Add the cinnamon, thyme and orange peel.
Bring the boil and simmer for 2-3 minutes, then cover and cook gently for about 30 minutes until the cabbage is tender, stirring occasionally (add a little water if the cabbage becomes too dry).
Add the redcurrant jelly and melt into the cabbage mixture, stirring constantly. Season to taste. FOR THE PORK CHOPS
INGREDIENTS
4 pork chops, trimmed See tip 1
1 tbsp olive oil
Fine sea salt and freshly ground black pepper METHOD
Heat a griddle pan over a high heat. Brush the chops with the oil and season with salt and pepper. Place on the griddle for 4-5 minutes on each side or until cooked. FOR THE PAN-ROASTED POTATOES
INGREDIENTS
3 tbsp olive oil
700g new potatoes, peeled See tip 2
2 bulbs of garlic, cloves separated but unpeeled
150g butter
2 sprigs fresh rosemary, leaves removed See tip 3
2 sprigs fresh thyme, leaves removed
Fine sea salt and freshly ground black pepper METHOD
Heat the oil in a large non-stick saucepan and cook the potatoes over a high heat without any seasoning until golden on all sides.
Add the garlic cloves and the butter. When the butter is melted, season the potatoes and cook for about 15 minutes until soft, stirring occasionally.
Add rosemary and thyme leaves, cook for a few seconds and remove from the heat. Stand for 5 minutes then tip into a colander over a bowl to catch the butter.
TO SERVESpoon a little of the cabbage, and some potatoes and garlic onto four warmed plates. Top with pork chops and serve (squeeze the garlic out of its skin to eat it). See tip 4
Recipe tips
Look for meat with firm white fat and smooth pink flesh. Pork should also smell mild and fresh with no strong odour.
Choose evenly-sized potatoes so they cook at the same rate. Test they’re ready by inserting a skewer into the centre of one or two potatoes – it should slide in smoothly.
To prepare the herbs, simply strip the leaves off the woody stems with fingers.
Spoon a little of the cooking liquor from the cabbage over the pork chops just before serving if you like.
FOR THE BRAISED CABBAGE
INGREDIENTS
3 tbsp olive oil
2 medium red onions, peeled, halved and finely sliced
2 garlic cloves, peeled and sliced
½ red cabbage, peeled, halved, cored and finely sliced
100ml red wine vinegar
250ml red wine
250ml cassis (blackcurrant liqueur)
1 cinnamon stick, broken in half
Small bunch fresh thyme
2 wide pieces fresh orange peel
1 tbsp redcurrant jelly
Fine sea salt and freshly ground black pepper METHOD
Heat 2 tbsp of the oil in a large pan and add the onions, garlic and seasoning. Cover and cook over a low heat for about 10 minutes until very soft, stirring occasionally.
Add the remaining oil and cabbage. Cook over a high heat for 1-2 minutes. Stir in the vinegar and simmer for a few seconds before pouring over the red wine and cassis. Add the cinnamon, thyme and orange peel.
Bring the boil and simmer for 2-3 minutes, then cover and cook gently for about 30 minutes until the cabbage is tender, stirring occasionally (add a little water if the cabbage becomes too dry).
Add the redcurrant jelly and melt into the cabbage mixture, stirring constantly. Season to taste. FOR THE PORK CHOPS
INGREDIENTS
4 pork chops, trimmed See tip 1
1 tbsp olive oil
Fine sea salt and freshly ground black pepper METHOD
Heat a griddle pan over a high heat. Brush the chops with the oil and season with salt and pepper. Place on the griddle for 4-5 minutes on each side or until cooked. FOR THE PAN-ROASTED POTATOES
INGREDIENTS
3 tbsp olive oil
700g new potatoes, peeled See tip 2
2 bulbs of garlic, cloves separated but unpeeled
150g butter
2 sprigs fresh rosemary, leaves removed See tip 3
2 sprigs fresh thyme, leaves removed
Fine sea salt and freshly ground black pepper METHOD
Heat the oil in a large non-stick saucepan and cook the potatoes over a high heat without any seasoning until golden on all sides.
Add the garlic cloves and the butter. When the butter is melted, season the potatoes and cook for about 15 minutes until soft, stirring occasionally.
Add rosemary and thyme leaves, cook for a few seconds and remove from the heat. Stand for 5 minutes then tip into a colander over a bowl to catch the butter.
TO SERVESpoon a little of the cabbage, and some potatoes and garlic onto four warmed plates. Top with pork chops and serve (squeeze the garlic out of its skin to eat it). See tip 4
Recipe tips
Look for meat with firm white fat and smooth pink flesh. Pork should also smell mild and fresh with no strong odour.
Choose evenly-sized potatoes so they cook at the same rate. Test they’re ready by inserting a skewer into the centre of one or two potatoes – it should slide in smoothly.
To prepare the herbs, simply strip the leaves off the woody stems with fingers.
Spoon a little of the cooking liquor from the cabbage over the pork chops just before serving if you like.
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