Pork Chops with Cider and Hispi Cabbage

This Pork Chops with Cider and Hispi Cabbage dish has a walnut, mayo and crème fraiche dressing and a veal stock, cider and butter jus. The unexpected ingredient in the cabbage? Marmite! An amazing flavour combo! Stunning!

Ingredients

3 large pork chop
Salt and pepper

Cabbage

1 hispi cabbage, blanched
50g butter
1 tbsp marmite

Apples

2 Bramley apples, peeled and diced
25g caster sugar
25g butter
Splash of cider
Splash of water

Dressing

100g walnuts
200ml mayo
50ml crème fraiche

Jus

200ml veal stock
Splash of cider
Knob of butter

Method

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Heat the grill to high.
Place the chops on a tray and grill on both sides for 3 to 4 mins then rest.
Pop the apples, sugar, butter, cider and water in a pan and cook until just soft.
Place the nuts into a blender and blitz until smooth. Then add the mayo, crème fraiche and cider, blitz again and season.
Pop the jus and cider into a pan and bring to the boil and reduce by ½.
Melt the butter and marmite together. Split the cabbage into ½, then plunge into a pan of boiling water and cook for 2 to 3 minutes, then drain. Place the cabbage onto the grill or frying pan flat side down and cook for 5 minutes. Brush with the marmite butter.
To serve, sit the chop on a plate and spoon over jus. Pop the cabbage on the side, drizzle over walnut dressing and put a big spoonful of apple on the side.

Ingredients

3 large pork chop
Salt and pepper

Cabbage

1 hispi cabbage, blanched
50g butter
1 tbsp marmite

Apples

2 Bramley apples, peeled and diced
25g caster sugar
25g butter
Splash of cider
Splash of water

Dressing

100g walnuts
200ml mayo
50ml crème fraiche

Jus

200ml veal stock
Splash of cider
Knob of butter

Method

Heat the grill to high.
Place the chops on a tray and grill on both sides for 3 to 4 mins then rest.
Pop the apples, sugar, butter, cider and water in a pan and cook until just soft.
Place the nuts into a blender and blitz until smooth. Then add the mayo, crème fraiche and cider, blitz again and season.
Pop the jus and cider into a pan and bring to the boil and reduce by ½.
Melt the butter and marmite together. Split the cabbage into ½, then plunge into a pan of boiling water and cook for 2 to 3 minutes, then drain. Place the cabbage onto the grill or frying pan flat side down and cook for 5 minutes. Brush with the marmite butter.
To serve, sit the chop on a plate and spoon over jus. Pop the cabbage on the side, drizzle over walnut dressing and put a big spoonful of apple on the side.