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Pork Chops with Sage and Apple Cabbage
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Pork Chops with Sage and Apple Cabbage
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Serves:
- 4
Ingredients
- 4 x 125g Waitrose British Pork Chops, fat trimmed, from the
- 4 whole fresh sage leaves, plus 1 tbsp fresh, chopped sage
- 2 Braeburn apples, cored and sliced
- 300ml dry English cider
- 1 medium January King cabbage, cored and shredded
- 200 ml half fat crème fraîche
Method
- Melt the butter in a wide, deep pan. Season the chops and press a whole sage leaf into each. Cook for 10-12 minutes over a medium heat, turning halfway, until browned and just cooked. Set aside to rest.
- Add the apples to the sticky pan and cook, stirring, for 2 minutes, until golden. Set aside. Pour the cider into the pan, bring to the boil then stir in the cabbage. Cover and cook for 2 minutes, until wilted slightly.
- Stir the crème fraîche into the cabbage and cook, uncovered, for a few minutes, until the sauce has reduced slightly and the cabbage is just tender. Stir in the apples, sage and any of the pork juices and season.
- Using a slotted spoon, lift the cabbage mixture from the sauce and divide between plates. Rest a chop alongside, spoon the sauce over and serve with boiled potatoes.
Nutritional Info
| Energy | 396.0kcal |
|---|---|
| Sugars | 11.4g |
| Fat | 18.9g |
| Saturated Fat | 9.8g |
| Salt | 0.6g |
This recipe was first published on Waitrose.com in January 2009
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