RECIPE: Kassler chops with Banting-friendly bubble & squeak
Hearty pork chops topped with a cream-and-mustard sauce and served with a low-carb version of a classic potato-heavy side dish
Serves: 2
Difficulty: easy
Ingredients:
30ml (2 tbsp) butter for frying
2 smoked kassler pork chops
Bubble and squeak:
30ml (2 tbsp) butter
1 onion, diced
1 clove garlic, minced
750ml (3 cups) cabbage, shredded
100g cauliflower, florets
Salt and pepper
Sauce:
150ml cream
15ml (1 tbsp) Dijon mustard
15ml (1 tbsp) wholegrain mustard
Method:
1. Melt the butter in a frying pan and fry the chops until they are golden on both sides. This should take about 5 minutes each side.
2. While the chops are frying, melt the butter for the bubble and squeak in another large pan and gently fry the onion and garlic until soft. Add the cabbage and cauliflower and cook for five to eight minutes until the cabbage has wilted and the cauliflower is tender. Season well with salt and pepper.
3. To make the sauce, pour the cream into a heavy-based pot and bring to a simmer. Simmer on medium to high heat until the cream has reduced by half (the colour changes slightly and the cream becomes thick). Remove from the heat and stir in the mustards with a little salt and pepper.
4. Serve the chops with the bubble and squeak and the mustard sauce poured over them.
• Recipe courtesy of Jonno Proudfoot, co-author of 'The Real Meal Revolution'...
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