4 x bone-in pork cutlets
sea salt and freshly ground pepper
1 small savoy cabbage or ½ a large cabbage
1 cup freshly grated Parmesan plus extra for garnish
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon horseradish mustard or Dijon mustard (I used Maille brand)
1 clove garlic, crushed
1 apple, diced with skin on (I used Braeburn)
Preheat the oven to 180°C.
Cabbage: Cut the cabbage into thick wedges, ensuring each is cut through the root otherwise they will fall apart when cooked. I allow 2 wedges per person. Place on a large lined baking tray. Brush with olive oil, sprinkle with salt and pepper then sprinkle with the Parmesan. Roast for 20 minutes or until just tender and golden. Some of the edges and outside leaves will be very dark.
Pork: Season the cutlets. Heat a little oil in a large sauté pan and cook the cutlets for 4–5 minutes each side or until just cooked through.
Dressing: Whisk all the ingredients except the apple in a medium bowl and season. Stir in the apple.
To serve: Place 2 cabbage wedges on each plate and top with a pork cutlet. Spoon the apple dressing over both and grate over a little extra Parmesan if desired.
Cook’s tip: If time permits I like to brine the pork chops before cooking (see below). This helps break down some of the muscle tissue and makes them very tender when cooked. Leave for 2–24 hours in the brine then drain and pat dry.
Combine ½ cup boiling water with 3 tablespoons sea salt and stir to dissolve. Add another 3½ cups of cold water along with aromatics such as strips of orange peel, juniper berries, sliced garlic, bay leaves, fresh thyme or rosemary and star anise. When completely cool tip into a large shallow dish and add the chops. Cover and refrigerate. This also works brilliantly with chicken.