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A Weekday Menu Recipe

Glazed Pork with Cabbage       HT  ACC  30mins

Serves 4        Hot   Pork  Vegetables Fruit   Main course   Dairy free  Eggless



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




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 :


Savoury Squash and Sweet Potato Mash


Flambéed Tangerines


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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