Ingredients

Method

• 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

Ingredients

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.

Find more pork recipes 

Photography: Andrea Van Der Spuy
Food assistant: Jacqueline Burgess