Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Simple, hearty and easy on the budget.
Equipment: Frying pan; saucepan with lid
Measures and names
Ingredients
- 2 pork chops
- 1 tbsp olive oil
- ½ small cabbage (about 300g), shredded
- Knob of butter (about 25g)
- 2 garlic cloves, crushed
- Salt and black pepper
Optional extras
- 1 tsp wholegrain mustard
Method
- Rub the chops with the oil and season well. Heat a frying pan over a medium-high heat and cook for 4–5 minutes each side, until golden and cooked through. Rest on a plate.
- Meanwhile, melt the butter in a separate pan. Add the cabbage and garlic with a splash of water.
- Cover and cook for 6–8 minutes, stirring now and then, until the cabbage is tender.
- Stir the mustard through the cabbage, if using. Serve alongside the chops, with any resting juices poured over.
Swaps and tips
Savoy or sweetheart cabbage are especially good here, but any cabbage works. Swap the pork for chicken thighs if you prefer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 7 g | 5 g | 50 g | 659 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
