A sensational braised pork with steamed red cabbage

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Braised pork 002Once not lately I saw the chef from the Loveless Cafe in Tennessee making a braised pork chops with coleslaw in the Martha Stewart show. They looked so good that I decided to give a try them. The result was that my entire family loved them so much that I had to add the recipe to my kitchen repertoir. But I have to admit I reduced the sugar content by using brown sugar instead of the real stuff. I also doubled the sauce because we are very much the so-called sauce people. The recipe comes from “Southern Country Cooking from the Loveless Cafe,” by Jane and Michael Stern but with my own twist…

Ingredients: 2 tablespoons oil (canola), 36 ounces boneless center cut pork chops, trimmed of any fat, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons light-brown sugar, 1 tablespoon Worcestershire sauce and 1 tablespoon soy sauce, 1 teaspoon garlic salt or freshly pressed garlic, 1 sprig fresh parsley, for garnish  cole slaw

Directions:

Heat oil in a large heavy-bottomed skillet over medium high heat. Brown pork chops on all sides, 2 to 3 minutes per side. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

Prep of the cabbage: The traditional red cabbage as a sidedish in Hungary is cooked in oil and made with vinaigrette (consisting of vinegar or acetic acid or vinegar essence), salt and carraway seeds or cumin and 1 apple

Methods: Soaté chopped cabbage and finelly cut apple in the oil. Add salt and pepper, 1 tablespoon carraway seeds and sugar as well. After 10 minutes pour 300 ml of water over cabbage and cook for 30-40 minutes, or until cabbage is tender. At the final touch add two tablespoons of wine vinegar or vinegar. Taste and if it necessary season with more salt. Braised pork 011

The coleslaw has an extremely low glycemic index (cabbage 10) and glycemic load (cabbage 0.58) and it is rich in fiber

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