Recipe: Chops with braised red cabbagE


  • 1 tbsp olive oil (not the extra virgin variety)
  • 1 onion – finely chopped
  • 1 garlic clove – crushed
  • 1 small red cabbage – shredded
  • 1 dessert apple, peeled
  • cored and finely sliced. 80ml (1/3 of a cup) of red wine
  • 1 tbsp. red wine vinegar
  • 1/4 tsp ground cloves
  • 1 tbsp finely chopped sage. For the chops you will need:
  • 1 tbsp olive oil (not the extra virgin variety)
  • 4 x 200gm (7 oz) chops (lean, organic and grass-fed – otherwise use turkey)
  • 80ml (1/3 cup) white wine
  • 410ml (1 and 2/3 cups) chicken stock
  • 1 dessert spoon cornflour (optional)
  • 1 and 1/2 tbsp dijon mustard and 4 sage leaves.


  1. Put the oil in a large saucepan, add the onion and garlic and cook until softened but not browned
  2. Add cabbage, apple, wine, vinegar, cloves, sage and season with salt and pepper
  3. Cover the pan and cook for 30 minutes over very low heat
  4. Uncover the pan and cook, stirring for another 5 minutes to evaporate any liquid
  5. Heat the oil in a pan, season the chops and brown well on both sides
  6. Add the wine and stock, cover and simmer for 20 minutes, or until the pork is tender
  7. Remove the chops from the pan
  8. Bring the liquid in the pan to the boil and cook until reduced by two thirds
  9. Add the mustard (and cornflour if you wish to thicken) and stir over very low heat without allowing to boil, until the sauce has thickened slightly (keeping in mind that it won’t thicken much if you don’t add the cornflour)
  10. Pour over the chops and garnish with sage
  11. Serve with the red cabbage.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)