Name: Pork chops with fruity red cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 2 large or baking potatoes, cut into thin wedges; 2 tbsp olive oil; ½ red cabbage (approx 350g/12oz), core removed and finely sliced; 1 onion halved and sliced; 2 tbsp cranberry sauce; 1 apple peeled, cored and chopped; 2 tsp wholegrain mustard; 4 pork loin chops, approx 140g/5oz each

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Pork chops with fruity red cabbage

Pork chops with fruity red cabbage

Jo Pratt

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.20 ratingsRate

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A hearty pork dish that's full of flavour

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 large or baking

potatoes, cut into thin wedges
2 tbsp olive oil
½ red cabbage

(approx 350g/12oz), core removed and finely sliced
1 onion

halved and sliced
2 tbsp cranberry

sauce
1 apple

peeled, cored and chopped
2 tsp wholegrain mustard
4 pork

loin chops, approx 140g/5oz each

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Nutrition: per serving

kcal509
fat32g
saturates11g
carbs32g
sugars2g
fibre5g
protein26g
salt0.3g

low

Method

step 1

Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
step 2

Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
step 3

Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.

RECIPE TIPS

MAKING IT QUICKER OR SUPERHEALTHY

Instead of red cabbage, shred up Savoy cabbage or winter greens and stir-fry for 2 mins before adding the cranberry sauce and apple. Cook for 3-5 mins until tender. To make it super healthy, trimming the chops of all their excess fat will reduce the amount of saturated fat per portion to 4.5g.

Recipe from Good Food magazine, November 2005

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A star rating of 4.3 out of 5.20 ratings

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