Recipe Details
Title B-Griddled pork chop with Thai red cabbage
Author James Martin
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 465.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, chump chops, raw600 Gram
Salt, table1 Pinch
Pepper, black1 Pinch
Oil, vegetable palm kernel2 Tablespoon
Lemon, juice67.5 Millilitre
Garlic2 Clove
Ginger, ground1 Tablespoon
Ginger, root1 Tablespoon
Pepper, chilli, green, raw2 Medium
Sugar, soft brown2 Tablespoon
Peanuts, dry roasted4 Tablespoon
Basil, fresh1 Bunch
Mint, fresh3 Tablespoon
Cabbage, red1 Medium
Sauce, fish45 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 554
Protein 76.78%
Other Carbohydrate 4.07%
Sugar 18.86%
Fat Saturated 71.56%
Fat Unsaturated 35.80%
Fiber 29.39%
Sodium 12.40%
Salt 13.08%
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Recipe Method
1. Preheat the oven to 220C/450F/Gas Mark 7. 2. Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper. 3. Place the pork chops onto the griddle pan and cook either side until bar marks appear. 4. On the preheated oven, transfer to the oven to cook for 3-7 minutes (until cooked through) the time will depend on the thickness of the chop. 5. For the red cabbage, place all the ingredients except the cabbage (finely sliced) in a pestle and mortar and pound to make a chunky paste lime juice, crushed garlic, finely grated galangal and root ginger, (Thai) fish sauce, finely chopped chillies, sugar, roasted salted peanuts, basil
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