I reckon you can’t get more ‘comforted’ than guilt-free chomping on a pork chop. You’re going to have to go with me on this method of cooking. I discovered it via Cook’s Illustrated when I was researching how to cook pork chops quickly without them drying out. The secret is starting to cook in a cold frying pan.
Pork chops with red cabbage and fennel
2 pork chops, (fatty rind removed. Yes, please)
sea salt and freshly ground pepper
1- 1 1/2 tablespoon olive oil
12 sage leaves, shredded
2 tablespoons balsamic vinegar
1/4 teaspoon fennel seeds
1 teaspoon unsalted butter
1/2 granny smith apple, grated
1/2 red cabbage, finely shredded
2 tablespoons red wine vinegar
1. Dry each chop with paper towel. Season each side with sea salt and pepper. Add the olive oil to a cold frying pan.
2. Place the pork chops in the pan and then heat to medium heat. Leave for 6 minutes. Do not turn or check during this time. After 6 minutes, turn the chops over, then cover with a lid and cook a further 3 minutes. Remove the chops to rest and add the sage to the pan.
3. Give the pan a scrape and a stir, then add the balsamic vinegar. After 30 seconds, pour the sage and vinegar over the chops and serve with the red cabbage salad.
4. To make the salad, heat a non-stick frying pan over medium heat and add the fennel seeds. Cook for 30 seconds, stirring constantly. Add the butter, let it bubble, then add the apple. Let it cook for about 3 minutes.
5. Add the cabbage and sea salt and pepper and give it another good stir. Cook for 4–5 minutes (I like my cabbage a little crunchy, but cook it longer if you like a ‘sauerkraut’ consistency). Add the vinegar. Let it cook for about 30 seconds, then serve with the pork chops.
This recipe first appeared in OMG! I Can Eat That? Indulgent Food Minus The Boombah by Jane Kennedy.