Pork Chops with Pumpkin, Cabbage and Herbs
Ingredients
- Ingredients
- 4 Pork cutlets
- 2 Tbsps Pastry flour
- 2 Tbsps vegetable oil
- 150 milliliters Whipped cream
- 1 Tbsp Mustard
- 2 centiliters Cognac
- ½ bunch Basil
- 1 Tbsp parsley
- butter
- 800 grams Pumpkin (peeled and seeded)
- 1 Napa cabbage (800 grams or 1.75 pounds)
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
Rinse pork and pat dry. Remove bones.
Dice pumpkin flesh. Heat 1-2 tablespoons butter in a pan, saute pumpkin and add a little water. Cover and simmer for about 25-30 minutes. Season with salt and pepper.
Rinse and chop cabbage. Blanch in salted water for about 3-4 minutes. Plunge in cold water and drain.
Season meat with salt and pepper and dust with flour. Heat oil in a pan and brown meat on both sides. Add some water and cream, simmer over low heat for about 10-15 minutes. Add mustard and continue to cook until meat is done. Add more water if needed.
Swirl cognac with 2 tablespoons hot butter, season with salt.
Melt 3 tablespoons butter. Add chopped basil leaves and parsley and season with cayenne pepper.
Season sauce with salt and pepper, arrange everything on warmed plates and serve drizzled with herb butter.
