| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
|
Chump chops |
| 1 |
|
White cabbage |
| 2 |
|
Bramley apples |
| 4 |
oz |
Butter |
| 2 |
|
Cloves garlic; crushed |
| 8 |
oz |
Streaky bacon |
| 8 |
oz |
Button mushrooms |
| 1 |
oz |
Dried porcine mushrooms |
| 3 |
tb |
Parsley; chopped |
| 3 |
tb |
Cider vinegar |
| 5 |
tb |
Oil; (5 to 6) |
|
|
Salt and pepper |
INSTRUCTIONS
Season the pork and seal in a frying pan until brown and place in the oven
until cooked through.
Slice the cabbage and apple finely and add to a knob of butter in a wok and
stir fry until cooked - season with salt and pepper.
Chop the bacon and fry off until golden brown.
Add the sliced button mushrooms to the bacon until they colour then add the
garlic.
Add the chopped porcine mushrooms and cook for a while then add the porcine
stock (made with reconstituting the mushrooms with boiling water) allow to
reduce for 5 minutes.
Add the vinegar, salt, pepper and parsley and stir then add the oil. Serve
the chops on top of the cabbage and apple and pour over the mushroom
vinaigrette.
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