Pork chops with chutney sauce and greens
- May 2008
- 2 pork loin chops
- 150ml dry cider
- 100g of your favourite chutney
- 200g spring cabbage
- Knob of butter
- Put a medium pan of water on to boil, and place a wide frying pan over a medium-high heat. Season the pork loin chops, add to the hot pan and cook for 4-5 minutes each side, until browned and just cooked through. Set aside on a plate to rest.
- Add the dry cider to the frying pan and bubble for 1 minute, until reduced by half. Stir in your favourite chutney and cook for 1 minute, until thickened. Keep hot over a low heat, stir in the resting pork juices and season to taste.
- Meanwhile, add the spring cabbage, shredded and washed, to the pan of boiling water and cook for 2 minutes, until al dente. Drain well and toss with a knob of butter and some seasoning.
- Divide between plates, spoon over the chutney sauce and pile the buttered greens alongside. Serve with boiled new potatoes, if you like.
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