Pork Chops with Buttery Bacon Cabbage
Proper comfort food. The cabbage will surprise you.
per serving
You'll need
Method
- Snip the fat on the edge of each chop every few centimetres so they don't curl up. Season both sides.
- Heat the oil in a frying pan on a medium-high heat. Cook the chops for 5 to 6 minutes each side until golden.
- Check they're cooked through (see Food safety below). Put them on a plate and cover with foil.
- In the same pan, fry the bacon for 3 minutes until it starts to crisp.
- Add the butter and cabbage, stir, and cook for 5 to 6 minutes until the cabbage is soft but still bright green.
- Season and serve with the chops on top.
Thick chops need longer. Go by the Food safety check, not the clock.
Chicken breasts or sausages instead of pork chops. Cook them all the way through the same way.
Cool, cover and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through, and only reheat once.
Cook the chops at 190°C for 10 to 14 minutes, turning halfway, until cooked through. Do the bacon and cabbage in a pan while they cook.
Air fryers vary, so check early the first time.
Pork must be cooked all the way through, like chicken. Cut into the thickest part: steaming hot, no pink, juices clear. With a food thermometer, the middle should reach 75°C.
How we worked out 6g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Cabbage UK government food tables | 250g | 4.1g | 10.3g |
| Butter UK government food tables | 20g | 0.6g | 0.1g |
| Total | 10.4g | ||
| ÷ 2 servings, rounded up | 6g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.