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Pork Chops with Creamy Savoy Cabbage

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

4

Pork Chops with Creamy Savoy Cabbage

Ingredients

  • 1 tablespoon olive oil
  • 4 Pork chops (approximately 200g each)

For the Creamy Savoy Cabbage

  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 1 small savoy cabbage, core removed and finely shredded
  • 100ml chicken stock
  • 300ml whipping or double cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon wholegrain mustard
  • Sea salt and freshly ground black pepper

To serve

  • Mashed or crushed potatoes
  • 1 tablespoon fresh parsley, finely chopped
  • Crispy fried onions (shop-bought)

Method

  1. Heat the olive oil in a large frying pan over medium heat.
  2. Add the chops and fry for 3 - 4 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

For the Creamy Savoy Cabbage

  1. In the same pan, melt the butter over medium heat. Add the onion and cook for 3 - 4 minutes until softened. Add the garlic and shredded savoy cabbage.
  2. Cook for 5 - 7 minutes, stirring occasionally, until the cabbage is tender.
  3. Pour in the chicken stock and cook for 2 minutes, allowing it to reduce slightly. Stir in the cream, Dijon mustard, and wholegrain mustard—season with salt and pepper.
  4. Simmer gently for 2 - 3 minutes until the sauce thickens and coats the cabbage.

To serve

Arrange mash and creamy savoy cabbage onto plates, top with pork chops, and garnish with fresh parsley and crispy fried onions.

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