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Pork chops with sloe sauce and Savoy cabbage
Fruit and vegetables
1 small
Savoy cabbage
(about 400g/14oz), core removed, leaves shredded
handful of
sloes
or bullaces (approximately 100g/3½oz)
1 banana
shallot
, finely chopped
1 large
garlic
clove, finely chopped or grated
few sprigs fresh
thyme
Tins, packets and jars
100–120ml/3½–4fl oz chicken or other meat stock
Cooking ingredients
1–2 tbsp virgin
rapeseed oil
1 tsp
olive oil
salt and freshly ground
black pepper
1 tbsp runny honey or soft
brown sugar
Meat, fish and poultry
2
pork chops
(each about 250g/9oz)
15g/½oz butter (only needed if the
pork chops
don’t yield much fat)
Other
100ml/3½fl oz
red wine
Back to recipe
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