Free-range pork chops with tangy red cabbage

Michael Craig

It is important for us to buy free range meat and eggs. We know it is still a controversial topic in New Zealand and the rest of the world for that matter, but for us, it is something we think should be encouraged if it fits within your budget. We believe free range is not only better for the animals but you can taste the difference in the quality of the food.

Ingredients

2 Tbsp	Oil
½	Red onions, sliced
½	Red cabbages, sliced (Main)
2 Tbsp	Dried cranberries
3 Tbsp	Balsamic vinegar
1 Tbsp	Caster sugar
1 Tbsp	Butter
4	Pork loin chops, free-range (Main)
2 Tbsp	Oil
2 Tbsp	Cider
1 Tbsp	Wholegrain mustard

Directions

1. In a large pan over medium heat add the oil and red onion. Season and cook for 5 minutes. Add the cabbage and cook for 5 minutes. Add the cranberries, balsamic vinegar and sugar, and season with salt and pepper. Cook for a further 10 minutes.

2. Add the butter and stir through. Set aside while you cook the pork.

3. Dry the pork chops well with paper towels, cut off any extra fat along the chop if there is too much for your taste and season generously with salt and pepper. Heat a large, heavy-based frying pan and add oil. Place the pork chops in the pan and cook for 6-8 minutes on each side. Add the cider and mustard and cook for another minute.

4. Serve the chops with the pan sauce and the tangy cabbage on top, with a side of green salad.