Pan fried pork cutlets with cabbage recipe (côtes de pork aux choux)

Place the cabbage leaves in a large pot of boiling water and cook for 3 minutes. Transfer the cabbage leaves to a bowl of cold water containing ice cubes to cool them and keep their colour.

Preheat the oven to 170C.

Season the pork cutlets with salt and cracked pepper, then pan-fry them in the olive oil, 20 g butter and the thyme for 1 minute on each side. Then bake in the preheated oven for about 5 minutes.

Remove the cutlets from the oven, transfer to a dish, cover with foil and leave to rest.

Cook the cabbage leaves again in boiling water for about 5 minutes, then drain.

Heat 10 g butter in the pork pan and cook the chopped onion for 1 minute. Add the wine and boil down to about 2 tbsp. Stir in the veal glaze and bring to a simmer. Add the mustard, stir well and add the gherkins.

Heat the remaining butter in a wide pan. Add the bacon and cook, stirring, for 2 minutes. Add the cabbage leaves and cook together for a few minutes.

Serve the cabbage on two plates. Top with the pork cutlets, spoon some sauce around the meat and serve.

Bon apptit!