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Pork with cabbage, apple and mustard

You'll need

2 tbsp olive oil ½ onion, thinly sliced 2 garlic cloves finely chopped 500 gm cabbage, thinly sliced on a mandolin 2 tsp Dijon mustard, plus extra to serve 250 ml (1 cup) chicken stock 150 ml dry white wine 1½ tbsp cider vinegar, or to taste 3 thyme sprigs, plus extra leaves to serve 4 (220gm each) rindless pork cutlets 2 Granny Smith apples, unpeeled, cut into julienne on a mandolin Coarsely chopped flat-leaf parsley, to serve


  • 01
  • Preheat oven to 200C. Heat half the oil in a large ovenproof frying pan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add cabbage, stir until wilted, then add mustard, chicken stock, wine, vinegar and thyme, season to taste and bring to a simmer.
  • 02
  • Meanwhile, heat remaining oil in a separate frying pan, add pork and brown all over(4-5 minutes). Place on top of cabbage mixture,transfer to oven and roast until pork is just cooked through (6-7 minutes). Discard thyme sprigs and serve pork and cabbage topped with apple, parsley and extra thyme.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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