Double Pork Chops with Lemon and Stuffed Cabbage Leaf Parcels

Brian Turner combines fruity cabbage parcels with flavoursome pork chops and a delectable peppery sauce
By Brian Turner
Double Pork Chops with Lemon and Stuffed Cabbage Leaf Parcels
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: plus 2 hrs standing
  • Effort: medium


For the chops

  • 1 tsp sea salt
  • 1 lemon, zest only
  • 2 x 500 g double pork chops
  • 1 tbsp olive oil

For the filling

  • 1 green cabbage
  • 6 rashers bacon
  • 1 apple
  • salt and black pepper
  • 1 pinches nutmeg
  • 115 g butter

For the sauce

  • 25 g butter
  • 1 shallot, chopped
  • 2 tbsp cognac, or calvados
  • 2 tbsp dry white wine
  • 150 ml double cream
  • 1 tbsp chicken stock
  • 2 tomatoes, chopped
  • 1 tsp green peppercorns


1. Mix the salt and lemon rind and rub over both sides of the pork chops. Transfer the meat to a glass bowl and cover with plastic wrap. Set aside for 2 hours.

2. Heat the oil on a griddle pan and fry the chops over a low heat for about 15 minutes on each side. Prepare the cabbage mixture while the chops are cooking.

3. Bring a large pan of water to the boil. Separate the leaves from the cabbage and blanch in boiling water for 2 minutes. Tip the leaves into a colander and refresh with cold running water.
Keep 8 whole leaves aside and roughly chop the remaining cabbage.

4. Cut the bacon into strips and fry until crisp. Cut the apple into 1cm dice, and add to the bacon. Stir well to combine and tip in the chopped cabbage. Season with salt, pepper and nutmeg and add the butter. Preheat the oven to 180C/gas 4.

5. Set the whole leaves on a tea towel. Place spoonfuls of the bacon and apple mixture into the centre of each of the 8 leaves. Using a clean tea cloth, shape each one into a neat ball.

6. Place the cabbage balls on a buttered ovenproof tray and top each one with a knob of butter. Reheat in the oven for 15 minutes, or until the filling is hot.

7. For the sauce; melt the butter in a small saucepan and soften the shallots. Pour in the calvados and white wine. Reduce the liquid until it takes on a syrupy consistency.

8. Pour in the cream and stock, bring to a boil and cook down until reduced by half. Stir in the tomatoes and peppercorns.

9. Remove one of the bones from each chop and carve the pork into slices. Serve with the cabbage, and pour over the sauce.

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