Pork with cabbage, apple and mustard

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • ½ onion, thinly sliced
  • 2 garlic cloves finely chopped
  • 500 gm cabbage, thinly sliced on a mandolin
  • 2 tsp Dijon mustard, plus extra to serve
  • 250 ml (1 cup) chicken stock
  • 150 ml dry white wine
  • 1½ tbsp cider vinegar, or to taste
  • 3 thyme sprigs, plus extra leaves to serve
  • 4 (220gm each) rindless pork cutlets
  • 2 Granny Smith apples, unpeeled, cut into julienne on a mandolin
  • Coarsely chopped flat-leaf parsley, to serve
01   Preheat oven to 200C. Heat half the oil in a large ovenproof frying pan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add cabbage, stir until wilted, then add mustard, chicken stock, wine, vinegar and thyme, season to taste and bring to a simmer.
02   Meanwhile, heat remaining oil in a separate frying pan, add pork and brown all over(4-5 minutes). Place on top of cabbage mixture,transfer to oven and roast until pork is just cooked through (6-7 minutes). Discard thyme sprigs and serve pork and cabbage topped with apple, parsley and extra thyme.

Topics:

DINNER, MODERN AUSTRALIAN, MUSTARD, AUTUMN, FAST, PORK, LUNCH, CABBAGE, APPLE

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

April 2016

April 2016

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