• 4servings
  • 75minutes
  • 569calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x 8-bone rack of pork , French-trimmed and skin scored into diamonds

  2. 1/2 lemon

  3. small bunch thyme

  4. 1 large white onion , peeled, halved and sliced into half-moons

  5. 100g butter

  6. olive oil

  7. 1 primo, or other firm spring cabbage , cut into wedges

  8. 500ml chicken stock

  9. few garlic cloves , crushed

  10. 3 bay leaves

Instructions Jump to Ingredients ↑

  1. Heat the oven to 180C/fan 160C/gas 4. Season the pork with salt and a squeeze of lemon, then roast for 11/4 hours. Remove and sprinkle with thyme leaves from the bunch while still hot. Rest somewhere warm for at least 30 minutes. Tie the rest of the thyme sprigs together into a bunch.

  2. To make the cabbage, throw the onions into a hot pan with half of the butter and cook without colouring. Add the thyme and cook for another 10 mins or so until soft.

  3. Take the onions and thyme out of the pan and add a splash of oil. Season the cabbage and cook, cut-side down for a few minutes until golden. Turn over and add the onions back. Add the stock, garlic and bay leaves and simmer until the cabbage is cooked, add the remaining butter and stir into the stock.

  4. To serve, slice the pork into chops and arrange on a large serving plate with the braised cabbage, onions and stock.


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