Braised Pork Chops, Bacon and Cabbage
These flavours are fantastic together. Nice with mash.
- Peel and dice onion; set aside. Do the same for the garlic.
- Shred the cabbage; set aside.
- Start heating your oven to 170 C / 325 F / Gas Mark 3.
- Heat the oil in a frying pan, add the bacon, and fry to 2 to 3 minutes. Push to one side, then add the pork chops, and fry each side for 3 minutes to brown.
- Remove them from the frying pan and arrange the pork chops in a small roasting pan or ovenproof dish.
- Now put the onion and garlic in the roasting pan, and sauté them until translucent and soft; don't brown them. Then add them to the roasting pan, putting them on top of the chops.
- Now put the cider in the frying pan. Bring it to a boil, them reduce heat and simmer for two minutes.
- Pour the cider into the roasting pan around the chops, and cover the roasting pan and place it in the oven.
- After 50 minutes, remove the roasting pan, scatter the cabbage into the roasting pan around the chops. Stir the cabbage a bit into the sauce, then return the roasting pan uncovered to the oven until the cabbage is tender, which should take another 20 to 25 minutes.
- Remove the roasting pan from the oven. Remove the chops. Stir the cream and the mustard into the cabbage.
- Serve everyone a pork chop, with a helping of cabbage on the side.
Use streaky or American-style bacon. If possible, use a good, tasty cabbage such as Savoy cabbage, or Napa. For cream, you can use whipping cream, sour cream, Greek Yoghurt, double-cream, Crème Fraîche or Mascarpone.
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