Name: Pork chops with braised cabbage and mustard-cheese sauce
Prep time: PTM
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: unsalted butter 2 T,bone-in, centre-cut pork chops 4 x 120 g ,sea salt and freshly ground black pepper, to taste ,green cabbage, cut into 4 to 8 wedges (depending on the size) 600 g ,home-made or store-bought chicken broth 1cup ,wholegrain mustard 2T,radishes, thinly sliced 50 g,olive oil 1 T,For the cheese sauce: ,heavy cream 400 ml ,cream cheese 100 g,mozzarella, coarsely grated 110 g,Cheddar, coarsely grated 110 g,Parmesan, grated 40 g ,sea salt and freshly ground black pepper

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Spanish chicken, sweet pepper and tomato rice

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 free-range rotisserie chicken
1 onion, finely sliced
1 sweet red pepper, thinly sliced
3 T olive oil
1 - 2 garlic cloves, crushed
230 g risotto rice
1 x 400 g can tomatoes, crushed
1 t Spanish smoked paprika
2 cups chicken broth
Sea salt and freshly ground pepper, to taste
Parsley, chopped, to garnish
Chorizo, a few slices

Method

Remove the backbone and wing tips of the chicken to use for broth. Divide the chicken into 5–6 portions. Gently soften the onion and pepper in the olive oil in a medium saucepan until wilted but still pale.
Stir in the garlic and rice until coated in oil. Add the tomatoes and paprika and simmer for a few minutes.
Pour in the broth and bring to a simmer. Add the chicken portions and season.
Cover and simmer gently for 30 minutes, or until the rice is tender, but still moist. Check the seasoning. Sprinkle with parsley and moisten with a drizzle of olive oil. If you like, add a few slices of torn chorizo.

Cook's note: A few store-cupboard stand-bys are all you need to whip up this hearty supper.

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Pork chops with braised cabbage and mustard-cheese sauce

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