Recipe Details
| Title | B-Griddled pork chop with Thai red cabbage |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 465.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pork, chump chops, raw | 600 Gram | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Oil, vegetable palm kernel | 2 Tablespoon | |
| Lemon, juice | 67.5 Millilitre | |
| Garlic | 2 Clove | |
| Ginger, ground | 1 Tablespoon | |
| Ginger, root | 1 Tablespoon | |
| Pepper, chilli, green, raw | 2 Medium | |
| Sugar, soft brown | 2 Tablespoon | |
| Peanuts, dry roasted | 4 Tablespoon |  |
| Basil, fresh | 1 Bunch | |
| Mint, fresh | 3 Tablespoon | |
| Cabbage, red | 1 Medium | |
| Sauce, fish | 45 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