Pork Chops with Creamy Bacon Cabbage

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

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

100
g

Unsalted Butter

for the potatoes

125
ml

Double Cream

Meat

4
piece

Pork Chops

200g each

300
g

Smoked Bacon Lardons

NutsSeeds

1
tbsp

Smoked Paprika

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

60
ml

Olive Oil

divided for potatoes and pork

Vegetables

2
piece

Baking Potatoes

cut into 2.5cm cubes

1
head

Savoy Cabbage

shredded and blanched

Steps

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.