It's Grandparents Week and Paul is Going back in time with this Irish Classic.
This may sound like a porky overload but sometimes you just have to say ...well why not! The secret here is to not overcook the cabbage, leave it with a slight crunch and it will make all the difference, along with the apple, cream and mustard, this a succulent Pork sensation!
- I pkt Irish pork loin chops(700g)
- I pkt bacon lardons (125g)
- I head of Savoy cabbage (815g)
- I carton of double cream(250ml)
- I chicken stock cube
- 1 red apple (155g) cored , cut into quarters and finely sliced.
- 1/2 tbsp English mustard
- A splash of sunflower oil for the cabbage and some more for the chops.
- Salt and pepper.
- Remove the outer leaves of the cabbage and compost or throw away.
- Cut the cabbage into quarters, remove the stems ,finely shred then wash well.
- Heat up a frying pan , add some oil and when lightly smoking carefully add your chops( feel free to grill the chops if you like but they will take a little longer.
- Cook the chops for 5 minutes on each side, season and keep warm.
- Meanwhile, heat up some oil in a decent sized pot, add the lardons of bacon and cook for 2 minutes, then stir in the apples and cabbage along with a little splash of water.
- Crumble in the stock cube and add the cream, salt, and pepper.
- Place a lid on the pot and cook over a high heat for 5-6 minutes stirring once or twice.
- Add the mustard, salt, and pepper and serve with the chops