Pork chop, cabbage and apples
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-freeNut-free
This dish has all of the unbeatable classic flavours of pork, apple and cabbage, without having to wait hours for it to roast in the oven.
Ingredients
For the pork chops
- 75g/2½oz unsalted butter
- 50ml/2fl oz Madeira
- 1 garlic clove, peeled and smashed
- 2 pork chops, on the bone, rind scored
- 2 tarragon sprigs
For the cabbage and apples
- 50g/1¾oz unsalted butter
- 2 apples, such as Braeburn, cored and sliced
- 1 spring or Savoy cabbage, each leaf cut, stem removed and quartered
- 1 tbsp wholegrain mustard
- 1 tbsp sweet white wine vinegar
- 200g/7oz crème fraîche
Method
To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7.
Heat a large ovenproof frying pan over a high heat. Add half the butter, Madeira, garlic and the pork chops and cook on both sides until golden brown.
Add the remaining butter and tarragon to the pan and transfer to the oven for 6–8 minutes, depending on the thickness of the chops. Remove and allow to rest for at least 5 minutes, basting the chops with the tarragon butter.
Meanwhile, to make the cabbage and apples, bring a large saucepan of salted water to the boil. Cook the cabbage leaves for 1–2 minutes and drain.
Stir through the mustard and vinegar and finish with the crème fraîche .
To serve, transfer the cooked pork chops to a serving plate. Serve the apples and cabbage on the side.
