Warm Rhubarb and Red Cabbage Salad with Herb-crumbed Pork Chops
By OcadoLife
Published on 02 December 2021
Sweet and tart rhubarb makes a zesty alternative to apple in this striking warm salad – it works perfectly with the pork, cutting through the richness of the meat. Crispy, herby breadcrumbs are the final flourish to give not only extra flavour but some satisfying crunch to this dish, best enjoyed from late winter to early spring. Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 6 tbsp of extra virgin olive oil
- 2 cloves of garlic, finely chopped
- 30 g of fresh ginger, peeled and finely chopped
- 1 tsp of mustard seeds
- 550 g of red cabbage, finely sliced
- 300 g of rhubarb, chopped into 2cm chunks
- 2 tbsp of soft brown sugar
- 2 tbsp of red wine vinegar
- 4 pork chops
- 2 tbsp of thyme, leaves picked and chopped
- 85 g of breadcrumbs
- 15 g of chives, finely chopped
- 25 g of parsley, leaves picked
Method
Step 1
Preheat grill to high. While it heats, start making the salad. In a large non-stick frying pan, add 2tbsp of oil along with the garlic, ginger and mustard seeds. Cook on a medium heat for 2 mins then stir in the cabbage, rhubarb, sugar, vinegar and some seasoning – cook for a further 8 mins, stirring regularly until the cabbage and rhubarb are soft, then set aside.Step 2
Rub the pork chops with 1tbsp of oil, season and put under the grill. Cook each side for 10 mins (they may need a little longer if you’re using large chops).Step 3
Meanwhile, mix the thyme leaves with the breadcrumbs. Season and stir through 1tbsp of oil. In a dry frying pan add the breadcrumbs and toast on a high heat until they start to turn a little golden.Step 4
Your chops should now be ready, allow to rest for 2 mins while you add the chives and parsley to the salad.Step 5
Now plate everything up and scatter the herb crumbs over the pork with a little extra drizzle of olive oil.