Equipment
Ingredients
grilled pork chops and cabbage
- 800 g pork chops
- 2 g salt
- 1 g black pepper
- 30 ml olive oil
- 50 g butter
- 200 g spring cabbage, finely shredded
cauliflower cheese
- 1 cauliflower, cut into florets
- 50 g butter
- 50 g all-purpose flour
- 450 ml whole milk
- 2 egg, yolks only
- 5 g english mustard
- 5 ml worcestershire sauce
- 200 g lincolnshire poacher cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Apply salt, pepper, and olive oil to all sides of the pork chops.
Heat a griddle pan over high heat until smoking. Sear the pork chops on both sides until a golden-brown crust forms.
Place the griddle pan in the oven and roast the pork for 5 minutes until the internal temperature reaches 63°C (145°F).
Remove the pork from the oven and let it rest for 5 minutes.
Melt butter in a frying pan over medium-high heat and stir-fry the shredded cabbage for 3 minutes until tender.
Bring a large pot of salted water to a boil.
Add cauliflower florets to the boiling water and cook for 2 minutes.
Drain the cauliflower and transfer it to a buttered oven-proof dish.
Melt 50g of butter in a saucepan, then whisk in the flour and cook for 2 minutes to create a golden roux.
Gradually whisk the milk into the roux until smooth, then simmer for 3 minutes until thickened.
Remove from heat and whisk in the egg yolks, mustard, Worcestershire sauce, and 100g of the cheese.
Pour the cheese sauce over the cauliflower and top with the remaining 100g of cheese.
Place the dish under the broiler until the cheese is bubbling and golden brown.
Plate the cabbage, top with a pork chop, and serve the cauliflower cheese on the side.
Chef's Notes
- For perfectly cooked pork chops, ensure they are at room temperature before searing to promote even cooking.
- Don't overcrowd the griddle pan when searing the pork chops; cook in batches if necessary to achieve a good crust.
- When making the béchamel sauce for the cauliflower cheese, warming the milk slightly before adding it to the roux will help prevent lumps.
- For an extra depth of flavor in the cauliflower cheese, consider adding a pinch of nutmeg to the béchamel sauce.
- Resting the pork chops is crucial for juicy, tender meat. This allows the juices to redistribute throughout the chop.
Storage
Refrigerator: 3 days — Store components separately if possible to maintain cabbage texture.
Freezer: 1 month — Cauliflower cheese may change texture upon thawing.
Reheating: Reheat in a 180°C (350°F) oven until the internal temperature of the pork reaches 74°C (165°F).
