Florentine Pork With Spiced Red Cabbage
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Pork
- 4 pork cutlets (about 230 grams each french trimmed)
- 1 tablespoon fennel seed (crushed)
- 1⁄2 teaspoon chili flakes (crushed dried)
- 2 garlic cloves (large and finely chopped)
- 1 tablespoon rosemary (leaves.finely chopped)
- 1⁄3 cup olive oil (80ml)
- 6 potatoes (dutch cream or desiree, peeled, cut into 2cm pieces)
-
Spiced Red Cabbage
- 50 g unsalted butter
- 1 tablespoon sunflower oil
- 1 onion (halbed and thinly sliced)
- 2 garlic cloves (finely chopped)
- 2 apples (green, peeled, cored, sliced into 1.5cm wedges)
- 1⁄2 red cabbage (450 grams shredded)
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg (freshly grated)
- 2 teaspoons brown sugar
- 1⁄4 cup balsamic vinegar (60ml)
directions
- Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
- Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
- Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
- Preheat oven to 220°C.
- Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.
- Place on a baking tray, toss with remaining oil and season.
- Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.
- Rest pork, loosely covered with foil, for 5 minutes.
- Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.
- Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
- Add the cabbage and cook, stirring, for 5 minutes and then add spices.
- Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
- Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
- Serve pork with cabbage and potatoes.
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Reviews
-
Ooh baby!!! This comes together really quickly & is easy to multitask. These potatoes are fantastic; I made them again tonight. dh could not believe it was only evoo, s&p! the cabbage was perfect. my chops were boneless but perfect nonetheless. A fantastic meal - thank you! Made for Aussie Swap 10/13.
RECIPE SUBMITTED BY
I'mPat
Australia
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