Rick Stein at Home: pork chops with savoy cabbage & sloes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein at Home pork chops with savoy cabbage & sloes By You Magazine - September 12, 2021 I came up with this recipe while filming at a brilliant farm restaurant called Coombeshead in Cornwall. It was September and there was a bumper crop of sloes – perfect to cut through the fattiness of the meat. James Murphy SERVES 2 1 small savoy cabbage (about 400g), cored and shredded 1-2 tbsp sunflower oil Good handful sloes, bullaces or unripe plums 2 pork chops (each about 250g) 15g butter (only needed if the pork chops don’t yield much fat) 1 banana shallot, finely chopped 1 large garlic clove, finely chopped or grated 100ml red wine A few fresh thyme sprigs 100–120ml chicken stock 1 tbsp honey or soft brown sugar Salt and black pepper Boil the cabbage in salted water for 3 minutes, then drain. Put it in a pan with the oil, stir to coat, then season. Cover and cook over a very low heat for 20 minutes to soften. Prepare the fruit by removing the stones with your fingers or a cherry stoner, or poach for a few minutes in a little water first. This makes it easier to remove the stones. Keep the flesh and the liquid, if poaching, for the sauce and discard the stones. Season the pork chops on both sides. Cook them in a frying pan for 4-6 minutes on each side (depending on thickness) or until they reach an internal temperature of 71C. Transfer the chops to a plate, cover with foil and leave to rest for about 5 minutes while you make the sauce. Leave the fat in the pan. You want about a tablespoon of pork fat in the frying pan – just keep any excess for another recipe. If the chops haven’t yielded much fat, add the butter. Add the shallot and garlic and soften for a minute or so, then add the remaining ingredients, including the fruit and any poaching water. Bring to the boil and simmer for 3-5 minutes, then season to taste. Serve with the chops and cabbage. Now buy Rick’ s book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 26 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved