Pork chops with red cabbage and potatoes

Pork chops with red cabbage and potatoes

This is a true winter recipe for those cold, rainy and dark evenings that do occur also on the French Riviera.

Red cabbage is a member of a family which botanists call the brassicas or the cruciferous vegetables. They are nutritional power houses, full of vitamins C, K and folate, minerals and antioxidants.

In this recipe, the red cabbage is slowly braised in a small quantity of oil in a heavy casserole. This method will enhance the true taste of red cabbage and make the cabbage soft and sweet.

2 servings
2 tbsp rapeseed oil
2 pork chops
2 medium potatoes cut into chunks or 5 small new potatoes
About 200 g red cabbage cut into strips
2 shallots cut into strips
2 tsp red wine vinegar
1-2 tbsp water
100 ml chicken stock
1 tsp Dijon mustard
2 tbsp low-fat crème fraîche (15 % fat)
Freshly ground black pepper
1 tsp ground turmeric
Fresh thyme to garnish (NB! Leaves only)

Start braising the red cabbage. In a heavy casserole warm 1 tbsp rapeseed oil over low- medium heat. Add the red cabbage, shallots, turmeric and water and stir. Cook for about 5 minutes without covering stirring now and again. Then reduce the heat to low, cover the casserole and let simmer for 45 minutes. Stir now and again, and check if you need to add 1 tbsp more water.

Meanwhile cook the pork chops and potatoes. In a frying pan heat 1 tbsp rapeseed oil over medium heat and brown the chops on both sides until nicely coloured. Mix the mustard in chicken stock and pour into the pan. Reduce the heat a little until the source is nicely simmering. Cover and continue simmering for 20 minutes. The pork needs to be well-cooked, and this will take about 30 minutes in all. Towards the end of the cooking add the crème fraîche in the pan and mix; this will make a nice sauce. Grind over black pepper.

Microwave the potatoes. I now think that this is the easiest way to cook potatoes, or do you still cook them in water in the traditional way?

Divide the chops, cabbage and potatoes on the plates. Sprinkle with the sauce and decorate with thyme.


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