Ingredients
- 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
- 1 hispi cabbage blanched for 10 mins
- 1 tsp yeast extract
- 1 tsp boiling water
- 2 Pork Chops
Method
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.
Ingredients
- 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
- 1 hispi cabbage blanched for 10 mins
- 1 tsp yeast extract
- 1 tsp boiling water
- 2 Pork Chops
Method
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.