Ingredients
- 4 piece Pork chops (200g/7oz each)
- 67 to_taste Salt
- 67 to_taste Black pepper
- 2 tbsp Olive oil
- 50 g Butter
- 200 g Spring cabbage (finely shredded)
- 1 piece Cauliflower (large, cut into florets)
- 50 g Butter (plus extra for greasing)
- 50 g Plain flour
- 450 ml Milk
- 2 piece Eggs (yolks only)
- 1 tsp English mustard
- 67 to_taste Worcestershire sauce (splash)
- 200 g Lincolnshire Poacher cheese (or strong cheddar, grated)
Instructions
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Preheat the oven to 200C/400F/Gas 6.
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Season the pork chops with salt and pepper, then rub with olive oil.
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Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown. Transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through.
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Remove the pork from the oven and let rest for 4-5 minutes.
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Meanwhile, heat butter in a frying pan, add the cabbage and cook until softened.
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For the cauliflower cheese, pre-cook the cauliflower in boiling water for 4-5 minutes, or until only just tender.
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Drain well and set aside.
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Melt the butter in a saucepan, add the flour and cook for 1-2 minutes.
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Gradually whisk in the milk until smooth.
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Bring to a simmer, then reduce the heat and simmer gently for 2-3 minutes, or until the sauce has thickened.
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Remove from the heat and stir in the egg yolks, mustard and Worcestershire sauce.
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Season well with salt and pepper.
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Add most of the cheese and stir until melted.
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Grease an ovenproof dish with butter, add the cauliflower and cabbage, then pour over the cheese sauce.
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Sprinkle the remaining cheese over the top and bake in the oven for 15-20 minutes, or until golden-brown and bubbling.
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Serve the grilled pork chops with the cauliflower cheese.
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