Prep
20m
Cook
50m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
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For
2
M
I
For the pork
600
g
Pork chop, thick cut, bone in
Garlic, for basting
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If you dont want the butternut squash, you can swap it out for some grilled peaches or plumbs for that bit of sweetness, or just dont have it all together. The sauce from the cabbage provides ample sauce.
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Martin H
a month ago
This was lovely. Used roasted pork shoulder instead of a chop. The roasted squash purée was lovely with that hint of heat from the cayenne pepper. The cream sauce was delicious (the Parmesan really made it) until I nuked it in the oven (added some pancetta). Will def make again soon.
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Nick W
2 months ago
Absolutely cracking meal this. Just wish I had the skills to get the crust on the pork that James can. I was using a stainless steel pan but maybe not hot enough
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James O'Sullivan
2 months ago
Hey Nick, key for the crust is contact with the pan. Use something to put on top of the pork as it cooks (something heavy like another pan or a "chefs press"). Also, when salting we need to use a fine salt, as a flakey salt will create a larger barrier between the meat and the pan. Hope you enjoyed!
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Nick W
2 months ago
Thanks for the tips. Will try to get it better next time
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Prep
20m
Cook
50m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the pork
600
g
Pork chop, thick cut, bone in
Garlic, for basting
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you dont want the butternut squash, you can swap it out for some grilled peaches or plumbs for that bit of sweetness, or just dont have it all together. The sauce from the cabbage provides ample sauce.
Only visible to you
Made it?
Cancel
M
Martin H
a month ago
This was lovely. Used roasted pork shoulder instead of a chop. The roasted squash purée was lovely with that hint of heat from the cayenne pepper. The cream sauce was delicious (the Parmesan really made it) until I nuked it in the oven (added some pancetta). Will def make again soon.
Like
Reply
Cancel
Nick W
2 months ago
Absolutely cracking meal this. Just wish I had the skills to get the crust on the pork that James can. I was using a stainless steel pan but maybe not hot enough
Like
Reply
Cancel
James O'Sullivan
2 months ago
Hey Nick, key for the crust is contact with the pan. Use something to put on top of the pork as it cooks (something heavy like another pan or a "chefs press"). Also, when salting we need to use a fine salt, as a flakey salt will create a larger barrier between the meat and the pan. Hope you enjoyed!
Like
Reply
Cancel
Nick W
2 months ago
Thanks for the tips. Will try to get it better next time
Like
Reply
Cancel
