Sautered pork chops with curly cabbage salad
Get ready for higher pork chops!
If you are not careful, pork chops can dry fast enough. Perfect a pork chop is all about seasoning and cooking properly. This recipe of pork chops and cabbage salads will make you cook the richest chops. In addition, this recipe is naturallygluten free.
This recipe was provided by Kristine Kidd, author ofGluten free of the week.
Made 4 servings
Ingredients
Cider vinegar, 1/4 cup (2 fl oz / 60 ml)
Mustard Dijon Gluten Free, 1 tablespoon plus 1 teaspoon
Honey, 1 tablespoon plus 1 teaspoon
Olive oil, 1/2 cup (4 fl oz / 125 ml) plus 3 tablespoons
Cosher salt and freshly ground pepper
Black cabbage sheets, 4 cups (4 oz / 125 g) finely trenched (about 14 stems with central ribs removed, 1 big bouquet)
Green apple tart such as Pippin, 1, cut in matches
Central cutting pork chops, 4, about 1 1/4 inch (3 cm) thick
Fresh Thyme, 4 tablested teaspoons
Dried Marjoram, 2 teaspoons, crumbled
Shallot, 2 spoons with sliced soup
Vermouth dry, 1/2 cup (4 fl oz / 125 ml)
How to do it
- In a small bowl, mix vinegar, mustard and honey. Mix progressively in 1/2 cup (4 fl oz / 125 ml) plus 2 tablespoons of oil to make a dressing and a season to the taste of salt and pepper. In a large bowl, combine curly cabbage and apple. Add 1/3 cup (3 fl oz / 80 ml) of the vinaigrette and mix it. Season with salt and pepper. Let stand at least 10 minutes before serving.
- Sprinkle slightly pork chops on both sides with salt and pepper, then sprinkle with thyme and marjolie.
- In a big stove very large on high heat, warm the rest of 1 tablespoon. Add pork chops and cook until slightly brown, 1 to 2 minutes per side. Reduce the heat to the medium-low, to the tank and cook until the meat feels firm but not last when you press an instant thermometer and a thermometer to read 145 degrees F (63 degrees C), 3- 4 minutes per side. Mound the mounted on a tray and high with pork chops. Let rest while you make the sauce.
- Pour anything except 1 tablespoon of grease from the pan. Set the pan on the average heat, add the shallot and jump to Parfumez, about 30 seconds. Add the vermouth and bring it to a boil, scrapping the burnished bits on the bottom of the pan. Remove heat and mix in the rest of the vinaigrette to make a sauce. Season the sauce with taste, then the spoon on pork chops and serve.
