Recipe: Pork Chops with Mustard Sauce and Braised Cabbage01:00|BRANDED
This meal has the best of everything: meaty pork chops, a rich & creamy mustard sauce and a tangy braised cabbage side dotted with apple. Perfection! INGREDIENTS: - beef marrow cooking blend - ½ red onion, thinly sliced - 2 apples, cored and cut into thin slices - 1 small or ½ large red cabbage, thinly sliced - 3 tbsp + 1 tsp red wine vinegar - 1 tbsp + 1 tsp gluten-free soy sauce (we love Kikkoman) - 1 heaped tbsp coconut sugar - 4 pork chops - ½ brown onion, thinly sliced - 2 tbsp wholegrain mustard - ½ cup white wine - 300ml single cream METHOD: 1. In a large, heavy based saucepan, melt 1 Tbsp of beef marrow over a medium heat. Add the onion and apple, and cook until softened or until the onion becomes translucent. 2. Add the cabbage and stir through the onion mixture, then add the vinegar, 1 Tbsp soy and sugar. Bring to a boil then reduce to a simmer. Cover with a lid and cook for 20 minutes or until the cabbage has cooked down. 3. To cook the pork chops, bring a frying pan to a medium high heat and melt 1 Tbsp of beef marrow blend. Season the pork, pan fry for 2-3 minutes on each side until browned, then place on a tray to cook in a 180°C oven until just cooked through. Set aside and cover with foil to keep warm. 4. To make the sauce, add the white onion to the same pan and soften. Stir through the mustard, then pour in the white wine and cook until reduced by half. Add the cream, and cook for a further 5-6 minutes or until the sauce has reduced and thickened. Season with 1 tsp soy sauce and 1 tsp red wine vinegar, adding black pepper if desired. 5. Serve the pork chops alongside the braised cabbage, with the mustard sauce poured over the chops. This recipe is brought to you by fresh.co.nz.