Griddled pork chop with Thai red cabbage
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
James Martin gives wintery red cabbage the Thai treatment to make a spicy side dish to go with griddled pork.
Method
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For the pork chops, preheat the oven to 220C/450F/Gas 7.
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Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper.
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Place the pork chops onto the griddle pan and cook either side until bar marks appear.
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Transfer to the oven to cook for 3-7 minutes (until cooked through) – the time will depend on the thickness of the chop.
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For the Thai red cabbage, place all the ingredients except the cabbage in a pestle and mortar and pound to make a chunky paste.
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Place the sliced red cabbage in a large bowl and tip the paste over the cabbage. Lightly mix.
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To serve, divide the cabbage among four serving plates and lean the pork chop up against it.
Ingredients
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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