Pork cutlets with braised red cabbage and apples
The bacon imparts smokiness and the orange zest infuses the cabbage with a delicious bitterness. This combination of pork and cabbage is a classic one. 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.
Ingredients
Method
Preheat oven to 200°C (400°F).
Heat oil in a heavy-based frying pan. Add bacon, shallot, garlic and half the salt, and sauté over high heat for about 5 minutes, or until bacon is lightly browned and crisp. Add cabbage and capsicum and sauté for a further 3 minutes. Add sugar and cook, stirring, for about 2 minutes, or until mixture starts to caramelise. Add wine, vinegar, apple, bay leaves, orange zest and remaining salt. Cook gently, covered, for about 20 minutes, stirring occasionally, until cabbage is softened.
Meanwhile, drizzle pork cutlets with the extra olive oil and seal on both sides, in a hot frying pan, until golden brown. Transfer pork to a roasting tin and bake for about 8 minutes, or until just cooked through. Remove from oven and leave to rest in a warm place for 10 minutes. Remove pork from roasting tin and slice, reserving pan juices.
To serve, arrange pork on a platter with the braised cabbage. Drizzle with reserved pan juices and sprinkle with pepper.
Nutrition
Estimated per serving
Techniques used
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Foundation
Knife Cuts
Dry Heat
Combination
Finishing & Presentation