Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. and now it’s time to let you into a secret. Add in the pork into the pan with an juices that has released and toss to combine. Gradually add the cider, stirring constantly to remove any lumps of flour. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything. Add the pork in batches and brown on both sides until lightly golden, remove and set aside. It's important the garlic is cooked but not burnt. I know that’s a lot of people, but I had a lot of pork and a lot of cabbage to use up. While the cabbage is cooking, prepare the pork. Then using the 3/4 cup of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Serve with a pile of red cabbage and coat with the creamy mustard sauce. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Remove the tough outer layer of the cabbage and cut out the core from the centre. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. While the cabbage is cooking, prepare the pork. Heat the butter and oil in a large frying pan. Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed. Add the shallot and fry for two minutes, or until soft. Be patient with this stage!! Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Remove the pork from the oven and leave on a board to rest for five minutes. Slimming Eats Privacy Policy, Jamie Oliver by Tefal - Hard Anodised 30cm Pot Roast Pan with lid, Slimming World Canada Friendly Food Products, Extra Easy Slimming World Weekly Meal Plans, Vegetarian Slimming World Weekly Meal Plans, « Buttery Lobster Pasta with Fresh Grape Tomatoes, Double Baked Smoked Mackerel Stuffed Sweet Potato ». Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage. ROSEMARY ROASTED POTATOES, PARSNIPS, CARROTS AND ONION, PINEAPPLE MEXICAN PORK CARNITAS (SLOW COOKER AND PRESSURE COOKER), 1kg (2.25lb) of pork chops, remove any bone and visible​ fat, 1.5 cups (360ml) of chicken stock, plus 3/4 cup (180ml) of chicken stock (so 2.25 cups (540ml) altogether), 150g (5.5oz) of low-fat​ cream cheese (15 syns), Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender), Spray a deep frying pan with some cooking oil spray over a medium high heat.

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