Summer Cabbage Tartiflette and Pork Chops

This recipe for Summer Cabbage Tartiflette and Pork Chops is one of James' personal favourites. Slowly cooked in the oven it is a decadent dish that includes top quality pork chops, double cream and Reblochon!

Ingredients

Tartiflette:

500g cooked waxy potatoes, cooled and sliced
125g lardons
2 finely sliced red onion
3 crushed garlic
Handful of kale
75ml dry white wine
120ml double cream
1 Reblochon sliced in ½ horizontally

Cabbage:

1 hispi cabbage blanched for 10 mins
1 tsp yeast extract
1 tsp boiling water

2 Pork Chops

Method

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Heat a BBQ until hot and the coals are white.

Place the potatoes into an ovenproof dish. In a fry pan sauté the onions, garlic and lardons, add to the potatoes with the kale, top with the wine and cream. Mix then top with thyme and reblochon, bake for 10 minutes until golden and bubbling.

Pop the pork chops straight on the BBQ, grill, cook for 2 to 3 minutes then turn over and repeat.

Cut the cabbage in quarters pop on the bbq mix the yeast extract and water together and brush all over the cabbage, cook for 2 minutes flip over and repeat.

Serve the chops, potatoes and cabbage together.