- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus 10 mins resting
- Effort: easy
- 100 ml extra virgin olive oil
- 125 g bacon, with rind
- 8 shallots, finely sliced
- 4 clove garlic, roughly chopped
- 4 tsp sea salt
- 1/2 red cabbage, finely sliced
- 1 red pepper, ut into short, fine strips
- 5 tsp sugar
- 125 ml red wine
- 40 ml red wine vinegar
- 40 ml sherry vinegar
- 4 small green apples
- 3 bay leaves
- 2 tsp orange rind, . finely grated
- 4 pork cutlets, 200g each
- pinch of cracked freshly ground white pepper
Tips and Suggestions
"This combination of pork and cabbage is a classic one," says Kylie. "I especially like the depth of flavour in the braised cabbage: the bacon imparts smokiness and the orange zest infuses the cabbage with a delicious bitterness. I love using organic pork cutlets because of their fresh, clean flavour and juiciness - the addition of green apples reminds me of my nanna, for some reason, and their sweetness balances out the lovely sourness of the vinegar."
1. Preheat the oven to 200°C/gas 6.
2. Heat 60ml of olive oil in a heavy-based frying pan.
3. Add in bacon, shallots, garlic and 2 tsp of the salt, and fry over high heat for about 5 minutes, stirring now and then, or until bacon is lightly browned and crisp.
4. Add the cabbage and red pepper and fry for a further 3 minutes. Add sugar and cook, stirring, for about 2 minutes, or until mixture starts to caramelise.
5. Add in the wine, vinegar, apples, bay leaves, orange zest and remaining salt. Cook gently, covered, for about 20 minutes, stirring occasionally, until cabbage is softened.
6. Meanwhile heat a frying pan until hot. Drizzle the pork cutlets with the remaining olive oil and seal on both sides, in a hot frying pan, until golden brown.
7. Transfer the pork cutlets to a roasting tin and bake for about 8 minutes, or until just cooked through.
8. Remove from oven and leave to rest in a warm place for 10 minutes.
9. Remove pork from roasting tin and slice, reserving pan juices.
10. To serve, arrange pork on a platter with the braised cabbage. Drizzle with the reserved pan juices and sprinkle with white pepper.
Rate This Recipe