Succulent tender pork is a great choice with cabbage sauteed in garlic, vinegar and dill.
Ingredients
- 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
Method
- Step 1Use 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 2Heat 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 3Meanwhile, 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 4Divide the wombok mixture among serving plates. Top with the pork and the mustard sauce to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
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)
All nutrition values are per 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
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