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Pork with sweet & sour apple & red cabbage
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1 tbsp olive oil
1 tbsp unsalted butter
1 large onion, halved and sliced
16 sage leaves, 8 shredded
1 small red cabbage, core discarded and shredded (600g prepared weight)
1 Essential Bramley Cooking Apple, peeled, cored and roughly chopped
2 star anise
1 cinnamon stick
75ml apple cider vinegar
50g clear honey
250ml fresh chicken stock
4 thick-cut British pork chops
1 Heat the oil and butter in a large casserole dish or sauté pan over a medium-high heat. Fry the onion and shredded sage leaves with a good pinch of salt for 5 minutes until soft. Add the cabbage and cook for 5 minutes more, then tip in the apple and spices. Stir in the vinegar and honey; add the stock. Cover with a lid; simmer for 10 minutes, then uncover and simmer briskly, stirring occasionally, for 20 minutes.
2 Meanwhile, pat the chops dry with kitchen paper. Remove the rind and score the fat at 2cm intervals; season all over. Put the chops in a cold frying pan over the hob. Gradually bring up the heat to medium and let the fat render for 10 minutes. Turn the heat to high and fry the chops, turning now and then until all sides are very golden and crisp. Rest for 5 minutes.
3 Turn the heat under the pan back to medium and fry the remaining 8 whole sage leaves for a minute on each side until crisp; drain on kitchen paper. Serve the apple and red cabbage with the pork chops and sage leaves. Some roasted parsnips and Dijon mustard on the side are nice too, if liked
The red cabbage can be made up to 48 hours in advance. Just cover, chill and reheat to serve.
And to drink…
Serve this dish with elegant and fruity Waitrose Blueprint Pinot Noir, Romania (75cl).
Typical values per serving:
Per serving 1906kj
This recipe was first published in December 2021.