Ingredients (10 portions)PreparationAdvanced Preparation
Pre heat an oven to 180ºC (375ºF) gas 5. Pre heat grill/salamander. Warm the serving plates.
Method:
1.Prepare the pork by trimming any excess fat and lightly brush with the garlic herb paste. Quarter, shred and wash the cabbage and drain.
2. Make up the gravy as per manufacturers instructions using 75g powdered granules to 1ltr boiling water. Keep hot.
3. Place the pork chops on a tray and grill light brown on both sides.
4. Place the cabbage in a casserole, cover with sliced apple, sprinkle with sugar and lemon juice, cover with foil and bake in the pre heated oven for 1hr. Remove from the oven, place the pork chops on top of the cabbage, cover with foil, then cook for a further 30 minutes.
5. Remove from the oven, mix the cabbage and apple, drain excess liquid. Divide the cabbage evenly centre of plate, topped with the chop, mask over and drizzle the gravy and garnish with an apple slice and a sprig of parsley
Handy Hints:
The consistency of the gravy can be adjusted by adding more granules to thicken or water to thin and is bain marie stable for up to four hours, so can be made well in advance of service.
Mix 30g COLMANN’S Wholegrain mustard into the gravy for a mustard gravy, and/ or 100ml Culinary double for a creamy mustard gravy.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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