Griddled pork chop with Thai red cabbage
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
James Martin gives wintery red cabbage the Thai treatment to make a spicy side dish to go with griddled pork.
For the pork chops, preheat the oven to 220C/450F/Gas 7.
Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper.
Place the pork chops onto the griddle pan and cook either side until bar marks appear.
Transfer to the oven to cook for 3-7 minutes (until cooked through) – the time will depend on the thickness of the chop.
For the Thai red cabbage, place all the ingredients except the cabbage in a pestle and mortar and pound to make a chunky paste.
Place the sliced red cabbage in a large bowl and tip the paste over the cabbage. Lightly mix.
To serve, divide the cabbage among four serving plates and lean the pork chop up against it.
For the pork chops
- 4 pork chops
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
For the Thai red cabbage
- 1½ limes, juice only
- 2 garlic cloves, crushed
- 1 tbsp finely grated galangal
- 1 tbsp finely grated fresh root ginger
- 3 tbsp Thai fish sauce
- 2 green birds’-eye chillies, finely chopped
- 2 tbsp palm sugar
- 4 tbsp roasted salted peanuts
- large bunch holy basil, leaves picked
- 3 tbsp shredded mint leaves
- 1 red cabbage, finely sliced
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