Pork loin chops with braised greens and mustard aioli

Pork loin chops with braised greens and mustard aioli

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 savoy or green cabbage, or greens
4 bone-in pork loin chops, each about 200 g
1/2-1 tablespoon wholegrain mustard
1 quantity Mayonnaise, using aioli variation
1 tablespoon olive oil
30g butter
75ml Chicken and veal stock
salt
freshly ground black pepper

Method

  1. To prepare the cabbage, pull away and discard the outermost leaves, retaining as many of the darker green leaves as possible. Quarter the cabbage, cut out the thick white stem, then cut the cabbage into pieces 5 mm wide.
  2. Trim the skin off the chops, cut though the fat at 1–2 cm intervals and set aside.
  3. Mix the mustard, to taste, into the aioli, and set aside.
  4. Heat a frying pan over a medium heat and add the olive oil. Season the pork chops with salt and pepper and brown well on both sides. Turn down the heat to low and continue to cook for a further 6–10 minutes, depending on the thickness of the chops, until they are cooked through. Check by inserting a skewer into the thickest part for 10 seconds; it should feel very hot.
  5. Meanwhile, heat the butter in a large saucepan over a medium heat, add the cabbage and sauté for 3–4 minutes. Lower the heat and add the stock and some seasoning. Cover and cook until the cabbage is tender but still retaining its colour, about 3–4 minutes.
  6. Divide the cabbage between 4 plates, place a pork chop on each serving and add a spoonful of mustard aioli. This is delicious with sauté potatoes.
Tags:
Leiths School of food and wine
cookery course
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