Grilled Pork Chop With Cauliflower Cheese And Cabbage
This recipe combines succulent grilled pork chops with a side of buttery spring cabbage and a deliciously creamy cauliflower cheese. Juicy pork chops are seasoned and grilled to perfection, while the tender spring cabbage adds a pop of color and freshness. The star of the dish, the cauliflower cheese, is a rich and flavorful accompaniment that completes this hearty meal. Gather your ingredients and get ready to enjoy a comforting and satisfying dinner with this flavorful trio on your plate.
— Constant Cookbook
Ingredients
- 4 x 200g/7oz pork chops
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 50g/2oz unsalted butter
- 200g/7oz spring cabbage
- 1 large cauliflower
- 50g/2oz butter
- 50g/2oz plain flour
- 450ml/16fl oz milk
- 2 free-range eggs
- 1 tsp English mustard
- splash Worcestershire sauce
- salt and freshly ground black pepper
- 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese
Instructions
- For the grilled pork chops, preheat the oven to 200C/400F/Gas 6.
- Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil.
- Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through.
- Remove the pork from the oven and set aside to rest for 4-5 minutes.
- Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed.
- For the cauliflower cheese, preheat oven to 200C/400F/Gas 6.
- Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes.
- Drain and place the cauliflower in a buttered oven-proof dish.
- Place the butter and flour into a saucepan and heat to melt the butter.
- Cook, stirring for one to two minutes until lightly golden-brown.
- Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce.
- Return the sauce to the heat and simmer for two to three minutes.
- Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese.
- Season with salt and pepper then pour over the cauliflower and top with the remaining cheese.
- Place the cauliflower cheese under the grill and cook until golden-brown.
- To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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