Pork Chop with Braised Cabbage,
Potato Wedges and Cranberry and Pistachio Jam
This tasty recipe is great for the chilly weeks leading up to Christmas; it’s warm and hearty and the pistachio and cranberry jam adds a beautiful sweet flavour that lifts the dish. The jam is a great accompaniment to roasted meats such as pork, turkey and chicken and would fit in perfectly with a Christmas roast. Practice makes perfect...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Potato
1
Carrot
1
Garlic Clove
½
Rosemary
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
½
Savoy Cabbage
4
Streaky Bacon Rasher
2
Pork Chops
60
Dried Cranberries
1
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
175
Water for Cranberry Jam
50
Water for the Cabbage
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Cut the potato in half lengthways (no need to peel!) and then chop each half into six wedges. Pop your wedges on a baking tray, add a drizzle of oil and season with salt and black pepper. Toss and then roast in your oven for 30 mins. Turn after 15 mins to make sure they cook evenly.
Peel the carrot, remove the top and bottom and chop into ½cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Strip the rosemary leaves from their stalks and chop finely. Remove the pistachio nuts from their shells and chop roughly. Tip: Don’t smash the pistachios to a powder, you want nice small pieces.
Cut the savoy cabbage in half, remove the core and then cut into ½cm wide slices. Keep to one side.
Cut the bacon into ½cm wide pieces. In a large bowl, mix half of your rosemary with a glug of oil. Add the pork and mix well to coat. Season with a pinch of salt and a good grind of black pepper. Keep to one side.
Next, make the cranberry and pistachio jam. Pop the dried cranberries and white wine vinegar in a small saucepan with a pinch of sugar (if you have some) and the water (amount specified in the ingredient list). Cook on a high heat until the water has evaporated and your dried cranberries are soft and sticky. Stir in your pistachios and keep to one side.
Heat a large frying pan over high heat and add a splash of oil. Cook your pork for 2 mins on each side and then transfer to a plate. Tip: We will finish cooking it later in the oven. Keep the heat high and add your bacon and carrot. Cook for 5 mins, stirring frequently and then add your cabbage. Season with salt and black pepper, then add your garlic and remaining rosemary. Cook for 1 minute more and then add the water (amount specified in the ingredient list). Pop a lid on (or cover tightly with tinfoil), lower the heat to medium and cook for 7-10 mins or until your cabbage is soft.
When your wedges have 10 mins left, lay your pork on top of your wedges on the baking tray and roast in your oven for 10 mins. Tip: The pork is cooked when it is no longer pink in the middle.
When your pork is ready, remove from your oven and leave to rest for 2 mins. Warm your cabbage, taste and add more salt and black pepper if needed. Serve your cabbage on your plates with your wedges alongside. Pop a pork chop on top and finish with a generous spoonful of your cranberry and pistachio jam. Enjoy!
