Grilled pork chop with braised cabbage and bread

Ingredients

For 1 serving

• Pork chops170 g
• Cabbage200 g
• Onion40 g
• Apple cider vinegar1 tablespoon
• Fennel seeds1 pinch
• Whole wheat bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: October – March

Method

1. Peel the onion; remove the outer leaves and core from the white cabbage and slice both thinly.
2. Heat half the oil in a wide frying pan over medium-low heat, add the cabbage, onion, a pinch of salt and a splash of water, cover and braise for 20 minutes, stirring now and then, until the cabbage is soft.
3. Uncover, add the cider vinegar and fennel seeds and cook for 5 minutes, until the liquid has evaporated.
4. Meanwhile heat a grill pan over high heat; rub the chop with the remaining oil and cook for 4–5 minutes per side, until browned and no longer pink near the bone; season with salt and pepper.
5. Serve the chop with the cabbage and the wholemeal bread.