Sage pork chops with braised white cabbage

Name: Sage pork chops with braised white cabbage
Total time: 40 min
Cuisine: British
Ingredients: 4 pork loin chops, about 200 g each; 1 tbsp fresh sage, finely chopped; 1 tbsp olive oil; 30g butter; 1 onion, sliced; 0.5 white cabbage, about 500 g, finely shredded; 1 tsp caraway seeds; 2 tbsp cider vinegar; 100ml water

Golden pan fried pork chops over soft buttery cabbage with a sharp splash of vinegar.

Time40 min
LevelEasy
Costabout £1.80 a head

4 servings

Ingredients

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4pork loin chopsabout 200 g each
1 tbspfresh sagefinely chopped
1 tbspolive oil
30 gbutter
1onionsliced
½white cabbageabout 500 g, finely shredded
1 tspcaraway seeds
2 tbspcider vinegar
100 mlwater

Method

1
Rub the chops with the sage, oil, salt and black pepper. Leave them while you start the cabbage.
2
Melt the butter in a large lidded pan over a medium heat. Cook the onion for 5 minutes until soft.
5 min
3
Add the cabbage and caraway and stir for 3 minutes. Pour in the vinegar and water, cover and cook for 15 minutes, until tender.
15 min
4
Meanwhile, heat a frying pan until hot. Cook the chops for 5 minutes on each side, until golden with no pink in the middle.
10 min
5
Rest the chops for 3 minutes. Serve on the cabbage with any pan juices spooned over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.