Pork Chops with Savoy Cabbage
This pork chop and cabbage recipe is a hearty meal perfect for weeknight dinners.
Ingredients
- 4 pork chops
- 2 lb savoy cabbage
- Salt and freshly ground black pepper
for the marinade
- 1 medium onion
- 2 cloves garlic
- 1/2 pint red wine
- 6 parsley stalks
- 1 sprig rosemary
- 6 peppercorns
- 6 coriander seeds
- 1 bay leaf
- 2 tablespoons virgin olive oil
Instructions
- 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.
- Place chops in a shallow dish. Pour over marinade and refrigerate overnight, or at least 4 hours.
- Set a pan with a little salted water on the hob to boil. Shred the cabbage.
- 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.
- Place a lid over the casserole and, cook in the oven for 1 1/2 hours. Adjust the seasoning and serve.
Calories: 608 kcal
Carbohydrates: 20 g
Protein: 63 g
Fat: 26g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 197 mg
Potassium: 1674 mg
Fiber: 8 g
Sugar: 7 g
Vitamin A: 2417 IU
Vitamin C: 75 mg
Calcium: 126 mg
Iron: 3 mg