- 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 saucePrint Recipe
- 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
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.
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.
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.
Divide the wombok mixture among serving plates. Top with the pork and the mustard sauce to serve.
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