Cider and Apple Braised Red Cabbage with Pork Chops

By Michael Moore Serving Size: Serves 4

INGREDIENTS

2 apples, cut into 8 wedges each
1 tablespoon olive oil
150g speck, cut into lardons
½ red cabbage, shredded finely
2 tablespoons raisins
2 tablespoons brown sugar
½-¾ cup (125-185ml) cider
sea salt and freshly ground black pepper
12 eschalots, peeled
1 tablespoon olive oil
¾ cup (185ml) veal jus
2-3 tablespoons water
salt and pepper
4 thick cut pork chops
sea salt and freshly ground black pepper
1 tablespoon olive oil, extra

METHOD

Using a small paring knife, shape the apple wedges into small barrel shapes; set aside.

 

Heat oil in large frying pan with a lid and cook speck until the fat begins to run. Add cabbage and raisins and sauté until beginning to soften. Add sugar and cider and season liberally. Cover, and cook 10 minutes or until flavours have combined, cabbage has softened and raisins have plumped up.

 

Meanwhile, cook eschalots in the olive oil until lightly coloured and softened slightly. Add jus and simmer 5 minutes or until eschalots are soft. Add water to thin the jus and season to taste; set aside.

 

Heat a large non-stick frying pan and season pork chops with salt and pepper. Add oil to frying pan. Cook chops 4-5 minutes each side, adding apples as you turn the chops. Cook a further 4 minutes or until pork chops are cooked through and apples are golden and caramelised.

 

Arrange cabbage in the centre of a platter. Arrange pork chops and apples around the cabbage. To finish, spoon over the eschalots and their gravy.