Friday, 10 July 2015

Pork Chops with Juniper Cabbage


I seem to be cooking an awful lot of chops these days - lamb chops, pork chops ......... well... um .... maybe just two types of chops......so, what I'm trying to say is that we do have chops rather a lot in this house.......it's a convenience thing, chops are easy to keep in the freezer and quick to defrost - therefore, I try to 'fancy' them up a bit so were not always having the same old grilled chop and salad.

This way of cooking pork chops is really easy and although there seems to be lots to do it is actually quite quick to make.....


Recipe Serves 2

4 medium size boneless loin chops
1 spring cabbage
3 inches black pudding
handful fresh sage leaves - cut into ribbons
1 teaspoon juniper berries
1 teaspoon chilli flakes - less if you don't want too much heat
olive oil
half a glass white wine
approx 6 tablespoons double cream
1 teaspoon Dijon mustard
salt & pepper

preheat oven 180C / gas 6


Slice the black pudding into centimetre size rings.


Oil a baking sheet with some olive oil and lay on the chops. Place your black pudding rings and sprinkle on the sage leaves.

Cover with a little more olive oil and add some salt and pepper.

Pop in the oven to cook for about 20 minutes until the chops are golden brown and the black pudding has cooked through. Check after 10 - 15 minutes to make sure the black pudding isn't burning and remove from tray and cover with foil to keep warm if need be.


Whilst the chops are cooking cut your cabbage into ribbons and pop into boiling water to blanch for a couple of minutes. Drain and immediately refresh under cold water to stop the cooking.


Crush the juniper berries and mix with the chilli flakes.


In a large pan or wok - heat about a tablespoon of olive oil. Add the juniper chilli mix and heat until the berries start to jump and you get a lovely aroma of good gin. (they use juniper berries to flavour gin...... just in case you didn't know that and thought I'd gone slightly mad!)

Once your berries are jumping add your cabbage and stir fry it. Lower the heat ans let it cook gently away whilst you finish the rest if the dish.


Once your happy your chops are done remove from the heat and place the chops to one side to keep warm


Pour a little white wine on the baking tray and use the liquid to scrap up the flavours from the base.

Add the white wine scrapings, the double cream and Dijon mustard to a small sauce pan. Heat through and whisk until all has combined into a simple sauce. Season with salt & pepper.


To serve divide the cabbage between to serving dishes lay your chops on the cabbage, place a few rings of the black pudding next to the cabbage and then pour over a little of the sauce.


And serve with a glass or two of white wine - lovely!

Have a great day
Lizx


 Pork Chops and Cabbage