Succulent tender pork is a great choice with cabbage sauteed in garlic, vinegar and dill
Nutrition
- 1652 kj Energy
- 18g Fat Total
- 6g Saturated Fat
- 8g Fibre
- 51g Protein
- 181mg Cholesterol
- 324.76mg Sodium
- 2g Carbs (sugar)
- 3g Carbs (total)
Pork chops with sauteed cabbage and mustard sauce
Print RecipeIngredients
- 65g (1/3 cup) creme fraiche
- 3 teaspoons wholegrain mustard
- 2 tablespoons olive oil
- 4 pork mid loin chops
- 2 garlic cloves, thinly sliced
- 1 (about 1.2kg) wombok (Chinese cabbage), hard core removed, finely shredded
- 2 teaspoons red wine vinegar
- 2 teaspoons chopped fresh dill
Instructions
Step 1
Use a balloon whisk to whisk the creme fraiche in a medium bowl until thick. Add the mustard and stir until just combined. Taste and season with salt and pepper.
Step 2
Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 3
Meanwhile, heat the remaining oil in a clean large frying pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the wombok and vinegar and cook, stirring, for 2 minutes or until the wombok is just tender. Remove from heat and stir in the dill. Season with salt and pepper.
Step 4
Divide the wombok mixture among serving plates. Top with the pork and the mustard sauce to serve.
Notes
With a twist: For beef with sauteed cabbage & tomato chutney, omit the creme fraiche and wholegrain mustard. Omit step 1. In step 2, replace the pork chops with 4 beef scotch fillet steaks. In step 3, replace the dill with 1 tablespoon shredded fresh basil. In step 4, top each steak with a dollop of tomato chutney to serve.
Author: Gemma Purcell
Image credit: Steve Brown & Ben Dearnley
Publication: Australian Good Taste
