Baking Recipies

Pork chops with creamy bacon cabbage
Delicious Baking Recipies with: Pork

Sweet pork chops marry beautifully with paprika and creamy cabbage

30 mins preparation time Baking Recipies
45 mins cooking time
Serves 4

Ingredients

For the smoky potatoes

  • 2 baking potatoes, cut into 2.5cm/1in cubes
  • 4 tbsp olive oil
  • 100g/3½oz unsalted butter
  • 1 tbsp smoked paprika

For the pork chops

  • 4 x 200g/7oz pork chops
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the creamy bacon cabbage

  • 300g/10½oz smoked bacon lardons
  • 1 head Savoy cabbage, shredded and blanched
  • 125ml/4fl oz double cream

 

Directions

  1. Bring a large saucepan of salted water to the boil and add the potatoes. Parboil for 4-5 minutes until just tender. Drain and set aside
  2. Meanwhile, snip vertical cuts in the pork chop fat at 2cm/1in intervals to stop the chops curling up when cooking. Rub the chops with the oil and season well with salt and freshly ground black pepper
  3. Heat a griddle pan until hot and griddle the pork chops for about six minutes on each side, or until cooked through
  4. Meanwhile fry the bacon lardons in a frying pan until crisp. Add the shredded and blanched cabbage to heat through before adding the cream. Mix well to coat the cabbage and bacon with the cream
  5. For the smoky potatoes, heat the oil in a frying pan and fry the parboiled potatoes until crisp. Add the butter and paprika and season well with salt and freshly ground black pepper
  6. To serve, spoon the creamy cabbage onto four serving plates, top with a pork chop and serve the smoky potatoes alongside. Your baking recipies are ready!

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Melting moments

 

IngredientsBaking Recipies

  • 125g butter, softened
  • 3/4 cup (115g) plain flour
  • 1/4 cup (45g) icing sugar mixture
  • 1/3 cup (50g) custard powder
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 2 tsp finely grated lemon rind
  • 1 tbs lemon juice

 

Directions

  1. Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine
  2. Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool
  3. Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits. Your baking recipies are ready!
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