Recipe of the Week – Peppered Pork with Caraway Cabbage

Healthy Inspirations Coffs Coast Health Club


Peppered Pork with Caraway Cabbage

Peppered Pork with Caraway Cabbage – serves 4

1 protein, 2 fat, 1 vegetable


  • 4 lean pork chops
  • 1 Tbsp coarsely crushed black peppercorns
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ½ cabbage, stalk removed, shredded
  • 2 tsp caraway seeds
  • Salt
  • 350ml chicken stock


  1. Coat the pork chops with the peppercorns. Heat half the butter and half the oil in a fry pan and add the chops. Fry quickly for 2 minutes on each side to seal the chops, then reduce the heat to low and cook gently for 15 to 20 minutes until cooked through. Remove from the pan and keep warm.
  2. Meanwhile, heat the remaining butter and oil in a wok. Add the cabbage and caraway seeds and fry, stirring, for about 5 to 10 minutes until lightly golden and just tender. Season with a sprinkling of salt, remove from pan with a slotted spoon and keep warm.
  3. After the chops have been removed from the fry pan, pour the stock into the fry pan, scraping up any sediment, and bring to the boil for 1 minute. Whisk in the remaining butter, a little at a time, to thicken the sauce and season with salt if desired.
  4. To serve, place the cabbage on 4 serving plates, top each with a chop and spoon the sauce over the top. Serve with steamed veggies.

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