Braised pork with red cabbage
trimmed pork forequarter chop
640 g, (Buy 4 x 200g chops)
1 cup(s), (½ small cabbage) cut into wedges
1½ cup(s), (375ml)
¼ glass(es), (60ml) dry
500 g, Kipfler, scrubbed
fresh lemon rind
2 tsp, finely grated
fresh flat-leaf parsley
¼ cup(s), chopped
- Heat half the oil in a large saucepan over medium heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same pan and cook eshalots, turning, for 5 minutes or until browned. Transfer to plate with pork.
- Arrange cabbage over base of same pan. Add stock, wine and vinegar. Top with thyme, eschalots, pork and potatoes. Bring to the boil over high heat. Reduce heat and simmer, covered, for 1 hour 30 minutes or until meat is tender.
- Transfer pork and vegetables to serving plates. Return sauce to the boil and boil for 3–4 minutes until slightly thickened. Stir in juice and season with salt and pepper. Spoon sauce over pork and vegetables. Sprinkle with zest and parsley to serve.