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Glazed Pork with Cabbage HT ACC 30mins Serves 4 Hot Pork Vegetables Fruit Main course Dairy free EgglessIngredients 675g/1½lb Savoy or Spring Cabbage, coarsely chopped 1 Red Chilli, deseeded and sliced 2 Garlic Cloves, chopped 3 tbsp Plum Jam 1 ½ tbsp Soy Sauce ½ teasp Ground Allspice Pinch Cayenne 4 Pork Chops Salt and Black Pepper 3 tbsp Olive Oil Instructions 1. Preheat the grill to hot. In a small pan, gently warm the plum jam and soy sauce. Add the allspice and cayenne and mix well.
2. Arrange the chops in the grill pan which has been lined with foil and cook for 7-8 minutes each side, brushing the warm plum glaze throughout the cooking period.
3. Meanwhile, mix the cider vinegar with 3 tablespoons of water and some salt and pepper.
4. Heat the oil in a large saucepan, add the chili and garlic and fry them for 1 minute. Add the cabbage, toss it in the oil then stir in the diluted vinegar. Cover and cook for 4 minutes.
5. Uncover the pan, raise the heat and continue to cook the cabbage until all the liquid has evaporated.
6. To serve - place the cabbage on a warmed serving platter and top with the chops. Serve hot.
Serving Suggestions :
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Metric/imperial users can do the same but the other way round - from cups to grams or ounces. |
