Hasselback Pork Chops with Pan Greens & Savoy Cabbage

Method

1. 1. Slice through the fat on the pork chops at thin intervals until you reach the meat, think hasselback potatoes! This will help the chops not to curl up when frying and will help the fat to crisp up as it cooks. Rub the chops with a little olive oil and season well with salt and some black pepper.
2. 2. Place a large, heavy bottomed frying pan over a medium heat and add a drizzle of olive oil. Once hot add the pork chops, fat side down and cook for about 3 - 4 minutes until the fat has crisped up and turned lovely and golden. Now, cook the chops on each side for about 4 -5 minutes. When the chops are nearly done, add in 50g of the butter and begin to baste the chops in the melting butter for a further few minutes until cooked through - the pork should read 63ºC on a meat thermometer.
3. 3. Whilst the pork is cooking, get a second frying pan and place over a medium heat. Add the remaining 50g butter along with the spring onions, 1 grated garlic clove and a pinch of salt and cook for a minute before adding the savoy cabbage. Cook for 7 - 8 minutes, stirring occasionally and adding a splash of water (or wine!) if necessary. Add the spinach to the pan and cook for a further 2 - 3 minutes until the spinach has wilted then keep warm.
4. 4. Remove the pork from the pan and allow to rest.
5. 5. Add the garlic to the pan you cooked the pork in and place it back over a medium heat. Cook for a minute, until fragrant, then add the wine, mustard, honey, capers and parsley. Stir and let it reduce to a thickened sauce, about 2-3 minutes then season with salt and pepper to taste.
6. 6. Slice the pork thinly and divide between 2 plates then add the veg and finally drizzle with the pan sauce.

• Roast Dinner
• Main Meal
• Cabbage
• Pork Chops
• Roast
• Sunday Dinner

Ingredients

• US
• METRIC