I had the lovely Fig over on Tuesday for our usual fortnightly bout of zombies. I didn’t get the chance to flick through my cookbooks and so spent some time footling about on the BBC website and found this recipe. Pork chops are always welcome and the creamy bacon cabbage seemed like a nice idea so I decided to go for it. The original recipe serves four with one pork chop each, I opted for keeping all the amounts the same but having two chops each!
Serves 4 (or 2)
For the pork chops:
4 pork chops
2 tablespoons of olive oil
salt and freshly ground black pepper
1 tablespoon of brandy
For the smoky potatoes:
2 baking potatoes, peeled and diced into 1inch cubes
4 tablespoons of olive oil
1-2 tablespoons of butter
1 tablespoon of smoked paprika
For the creamy bacon cabbage:
300g of smoked bacon lardons
1 head Savoy cabbage, shredded
125ml of double cream
Pre-heat the oven to 200. (I decided, because I only have a couple of decent frying pans, to brown the chops in a frying pan but then actually cook them in the oven.)
Par-boil the diced potato in lightly salted boiling water for 5 minutes or so until just tender. Drain and set aside.
Parboil the shredded cabbage in boiling water for 3 minutes or so, until just starting to become tender. Drain and then refresh with cold water.
Snip vertical cuts in the pork chop fat at 1inch intervals to stop the chops curling up when cooking.
Rub the chops with the oil and season well with salt and freshly ground black pepper.
Heat a frying pan until hot and brown the pork chops for about a minute on each side, or until cooked through. Add one tablespoon of brandy to the pan, light it with a match and flambé until the flames die out. Transfer to a baking tray lined with foil and roast in the oven for 12-15 minutes until cooked through. (bend the foil slightly over the chops to keep them moist during cooking.
In a large frying pan, heat the olive oil until hot and fry the par-boiled potatoes for 8 minutes or so, until crispy and golden.
In another pan, heat some more olive oil and fry the bacon lardons in a frying pan until crisp. Add the shredded and blanched cabbage to heat through before adding the cream. Mix well to coat the cabbage and bacon with the cream.
Once the potatoes are cooked place them in a bowl, add the butter and paprika and stir well to ensure that the potatoes are completely coated.
Serve the cabbage, topped with the chops and with the paprika coated potatoes on the side.