Pork With Braised Red Cabbage Pears Recipes

PORK WITH BRAISED RED CABBAGE & PEARS

Pork with braised red cabbage & pears image

A comforting family supper dish of mustardy pork and fruity cabbage

Provided by Mary Cadogan

Time 1h

Number Of Ingredients 9

Ingredients

500g red cabbage , finely shredded
2 ripe pears , peeled and cut into chunks
small piece fresh ginger , grated
250ml vegetable stock
2 tbsp balsamic vinegar
50g walnut , roughly chopped
450g pork fillet , trimmed of all visible fat
2 tsp olive oil
2 tsp wholegrain mustard

Steps:

Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 28 grams protein, Sodium 0.36 milligram of sodium

BRAISED RED CABBAGE AND PORK CHOPS

Braised Red Cabbage and Pork Chops image

Braised red cabbage and pork chops with a slight hint of bacon, cinnamon, sweet, and tangy flavors.

Provided by Chefatyourdoor

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 (4 ounce) thick-cut boneless pork chops
1 (8 ounce) package bacon, diced
1 cup diced onion
3 pounds shredded red cabbage
1 cup chicken stock
1 cup red wine
⅓ cup apple cider vinegar
⅓ cup brown sugar
2 cinnamon sticks cinnamon sticks
salt and ground black pepper to taste
1 medium Granny Smith apple, cored and cubed

Steps:

Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 3 minutes per side. Remove to a plate.
Place bacon the same skillet and cook over medium-high heat, stirring occasionally, about 5 minutes. Add onions and cook until bacon is browned and onions are translucent, about 5 more minutes.
Add red cabbage and cook, stirring occasionally, for 5 minutes. Add chicken stock, wine, vinegar, brown sugar, cinnamon sticks, salt, and pepper; cook for 10 minutes. Add pork chops, reduce heat to medium-low, and cover. Cook for 10 minutes, then add apples. Continue to cook until pork is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 525.7 calories, Carbohydrate 55.3 g, Cholesterol 59 mg, Fat 19.2 g, Fiber 9.5 g, Protein 26.8 g, SaturatedFat 5.8 g, Sodium 728.5 mg, Sugar 37.2 g

ROAST PORK WITH BRAISED CABBAGE

Roast pork with braised cabbage image

This succulent roast pork recipe was made for Sundays. It is paired with a gorgeous cabbage side dish flavoured with pear, juniper and wine.

Provided by delicious. magazine

Yield Serves 6

Number Of Ingredients 15

Ingredients

1.5kg boned and rolled loin of pork, or boned-out spare rib of pork
8 juniper berries
1 tbsp chopped fresh sage
Sunflower oil, for greasing
2 tsp plain flour
600ml fresh vegetable stock, hot
For the cabbage
Good splash of olive oil
1 red onion, sliced
2 garlic cloves, crushed
1kg red cabbage, halved and sliced
2 tbsp muscovado sugar
8 juniper berries, lightly crushed
300ml full-bodied red wine
3 pears, cored and roughly grated

Steps:

Preheat the oven to 240°C/fan220°C/gas 9. Unroll the pork and score the skin. Grind the berries with the sage, season, and sprinkle over the meat side of the pork. Re-roll and tie up. Weigh the joint. Roast in a lightly greased roasting tin for 20 minutes. Reduce the oven to 180°C/fan160°C/gas 4 and roast for 30 minutes per 500g, or until the juices run clear when pierced. Put the pork on a plate, cover, and rest for 30 minutes.
Meanwhile, make the cabbage. Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, cabbage, sugar, berries and wine. Bring to the boil, cover and simmer for 30 minutes. Season, add the pears and cook, uncovered, for 15-20 minutes, until the liquid is mostly evaporated. Cover and set aside.
Make the gravy. Pour the excess fat from the roasting tin and put the tin over a medium heat. Stir in the flour, cook for 1 minute, and gradually stir in the stock, scraping as you go. Bring to the boil, reduce and season. Strain into a serving jug. Carve the pork and lay slices on the cabbage to serve.

Nutrition Facts : Calories 480kcals, Fat 14.2g (0.6g saturated), Protein 57.7g, Carbohydrate 22.7g (20g sugar)

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