Pork Chops with Savoy Cabbage recipe
information
Preparation time : 20 minutes,
Marinating Time : 4-24 Hours,
Cooking Time : 1 1/2 hours,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 590
ingredients
This simple version of a traditional French country casserole dish makes a robust and tasty winter meal.
4 pork chops
2 lb (900 g) savoy cabbage
Salt and freshly ground black pepper
2 lb (900 g) savoy cabbage
Salt and freshly ground black pepper
For the Marinade
1 medium onion
2 cloves garlic
1/2 pint (285ml) red wine
6 parsley stalks
1 sprig rosemary
6 peppercorns
6 coriander seeds
1 bay leaf
2 tablespoons virgin olive oil
2 cloves garlic
1/2 pint (285ml) red wine
6 parsley stalks
1 sprig rosemary
6 peppercorns
6 coriander seeds
1 bay leaf
2 tablespoons virgin olive oil
method
1. Peel and roughly chop the onion. Crush the garlic. Put onion and garlic into a saucepan with the rest of the marinade ingredients, and slowly bring to the boil. Remove from heat and allow to cool.
2. Place chops in a shallow dish. Pour over marinade and refrigerate overnight, or at least 4 hours.
3. Set a pan with a little salted water on the hob to boil. Shred the cabbage.
4. Cook in the boiling water for 5 minutes, then drain. Tip half the cabbage into a casserole and place the chops on top. Cover the chops with the remaining cabbage, then strain the marinade over the cabbage.
5. Place a lid over the casserole and, cook in the oven for 1 1/2 hours. Adjust the seasoning and serve.
2. Place chops in a shallow dish. Pour over marinade and refrigerate overnight, or at least 4 hours.
3. Set a pan with a little salted water on the hob to boil. Shred the cabbage.
4. Cook in the boiling water for 5 minutes, then drain. Tip half the cabbage into a casserole and place the chops on top. Cover the chops with the remaining cabbage, then strain the marinade over the cabbage.
5. Place a lid over the casserole and, cook in the oven for 1 1/2 hours. Adjust the seasoning and serve.
serving amount
serves 4
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