Spiced apple and bacon cabbage rolls are a great match with a simply seasoned pork chop and 5 spice sauce.
Mix the salt and lemon rind and rub over both sides of the pork chops then set aside
Heat the oil in a frying pan and fry the chops over a low heat for about 15 minutes on each side.
Meanwhile, prepare the cabbage mixture while the chops are cooking
Bring a large pan of water to the boil. Separate the leaves from the cabbage and put them into boiling water to blanch for 2 minutes.
Tip the leaves into a colander and refresh by rinsing with cold water.
Keep 8 whole leaves aside and roughly chop the remaining cabbage
Cut the bacon into strips and fry until crisp.
Cut the apple into 1cm diced cubes, put into a bowl and add the bacon. Tip in the chopped cabbage and stir well to combine.
Season with salt, pepper and nutmeg then add the butter.
Preheat the oven to 180oC / gas mark 4
Lay out the whole cabbage leaves on a tea towel. Place spoonfuls of bacon and apple mixture into the centre of each of the 8 leaves.
Using a clean tea towel shape each one into a neat ball
Place the cabbage balls on a buttered ovenproof tray and top each one with a knob of butter then ook in the oven for 15 minutes or until the filling is hot
Once the pork has cooked remove and keep warm in the oven
Using the same pan soften the shallots in butter
Add the white wine and let some of the alcohol evaporate
Add the stock, 5-spice, salt and pepper
Let the sauce reduce to desired syrupy consistency
Then add the parsley at the end to serve
Serve the pork chop with the stuffed cabbage parcels drizzled with five spice sauce
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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