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Crumbed pork cutlets with tonnato sauce

20 minutes

Braai recipes

Pork chops with roasted cabbage and apples

45 minutes

Pork chops with roasted cabbage and apples

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

1 green cabbage, cut into wedges
5 T olive oil
1 T cumin seeds
sea salt and freshly ground black pepper, to taste
1 lemon, quartered
1 red onion, cut into wedges
3 Woolworths Kids pink apples, halved
100 g butter
6 Woolworths pork loin chops
rosemary or sage, a few sprigs

For the currant dressing:

80 g Woolworths mixed seedless raisin and currant selection
1 ClemenGold, zested and juiced
1 T red wine vinegar
1 T dill, chopped

Method

1. Preheat the oven to 220°C. Toss the cabbage in 3 T olive oil, the cumin seeds and seasoning. Arrange on a baking tray with the lemon wedges, onion and apples. Dot with butter and roast for 25–30 minutes, turning halfway through.

2. Meanwhile, make the currant dressing. Place the currants in a small pan with the ClemenGold juice and simmer for a few minutes. Remove from the heat and fold in the zest, vinegar and dill. Set aside.

3. Fry the pork chops in batches in the remaining olive oil, herbs and salt until golden brown and crispy.

4. Serve warm with the roasted apple and cabbage and currant dressing. Squeeze the roasted lemons over the vegetables.

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Photography: Andrea Van Der Spuy
Food assistant: Jacqueline Burgess

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Pork chops with roasted cabbage and apples

Pork chops with roasted cabbage and apples

Ingredients

Method