Pork chops with braised cabbage and mustard-cheese sauce

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Pork and cabbage, great mates for life. Mustard-cheese sauce may sound a bit odd, but trust me; I wouldn’t steer you wrong! Tender pork plus braised cabbage and the warming sauce is such an indulgent combination, and the peppery radish is the perfect thing to cut through the richness. This recipe is fine at any time of year, but just imagine tucking into it on a cold winter’s night...

Ingredients

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

Cooking Instructions

1. Preheat the oven to 180°C. Heat 1 T butter in a large ovenproof pan over a medium-high heat. Season the pork chops on both sides with a pinch each of salt and pepper. Place them in the pan and brown well on both sides, about 3 minutes per side. Remove the chops from the pan and set aside.

2. Melt the remaining butter in the pan. Add the cabbage wedges, season with salt and pepper, and repeat the browning process, about 3 minutes per side.

3. Once the cabbage is nicely coloured, pour the broth into the pan and pop it in the oven. Bake until the cabbage is tender and can easily be pierced with a knife, 15–20 minutes. Return the pork chops to the pan for the last 5 minutes of cooking.

4. To make the cheese sauce, in a small, heavy-bottomed saucepan over medium-high heat, bring the cream and cream cheese to just below boiling point.

5.Vigorously whisk in the other cheeses until melted and smooth. Season with salt and pepper to taste.

6. For a thicker consistency, cook for a little longer to reduce the sauce – or, for a thinner consistency, simply add a few tablespoons of warm water. Stir in the mustard, and warm gently over medium heat.

7. Put the radish slices in a small bowl, add the oil, and toss well to coat. Season to taste with salt and pepper.

8. To serve, spoon some sauce onto each plate, place a quarter of the cabbage and a pork chop on the sauce, and scatter over the dressed radishes. Serve immediately.

Recipe extracted from End your Carb Confusion by Scott Parker with Eric C. Westman, MD, published by Penguin.