Pork Chops with Creamy Bacon Cabbage

Sweet pork chops served with smoky paprika potatoes and comforting cabbage mixed with bacon lardons and double cream.

Pork Bacon British Winter Cabbage

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

87.1g

per serving

348.5 g total

Protein

49.1g

per serving

196.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

for the potatoes

125

Double Cream

Meat

piece

Pork Chops

200g each

300

Smoked Bacon Lardons

NutsSeeds

tbsp

Smoked Paprika

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided for potatoes and pork

Vegetables

piece

Baking Potatoes

cut into 2.5cm cubes

head

Savoy Cabbage

shredded and blanched

Method

Boil potatoes in salted water for 5 minutes until tender, then drain.

Cut vertical slits in the pork fat, rub with oil, and season with salt and pepper.

Griddle the pork chops on a hot pan for 6 minutes per side.

Fry bacon lardons until crisp, then stir in cabbage and cream to coat.

Fry the parboiled potatoes in oil until crisp, then finish with butter, paprika, and seasoning.

Serve the pork chops over the creamy cabbage with the smoky potatoes on the side.