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Saturday, April 23, 2016

Pork chop with cabbage casserole

Sometimes you can invest a little more time in the courts. This dish definitely takes some time, but the result is worth it. I read the court on a menu and then asked the operator, but sometimes ask how the cook prepares the same. What I have kept them, with a few personal additions, was then added to this delicacy.

1 head cabbage
8 slices of bacon
2 apples
1 onion
30g butter
50ml apple cider vinegar
50ml apple juice
300ml vegetable stock
2 go. TL hot mustard
1 teaspoon pepper 1 teaspoon salt +
1 tsp paprika de la Vera (ground smoked paprika
1 sprig of rosemary
1 sprig of sage

First, do some preparations:
Free the cabbage of the outer leaves and the stalk and cut or slice into thin strips.
Peel the apples, remove the seeds and also cut into slices
Cut the onion into small cubes.
salt and pepper the chops.
From vegetable broth, apple juice, apple cider vinegar, mustard, paprika, pepper and salt mix a marinade.
Here we go:
In a large skillet (for her and a lid have) or a casserole fry the bacon. If this is crispy take out and sear the pork chops in the fat. Once they are browned, also remove from the pan (do not have to even be) and the onion together with the butter from sauté in the pan / pot and beautiful. Add the cabbage and sauté (3-4 minutes). Then deglaze with the previously prepared marinade and stir in the apples and bacon. All stir well, then put the chops back on top, put the branch sage and rosemary for carbon. The heat on low to medium turn down (should not boil) and allow good 60 minutes before simmer down.
Depending on how tightly closes your cover, please pay attention to how quickly the water evaporates and possibly again some water (broth) pour avoid burning.


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