Pork Chop, Braised Red Cabbage + Mustard Mash

Pork Chop, Braised Red Cabbage + Mustard Mash

A Block pork chop is a cut worth keeping simple. Slow grown and well marbled, it stays juicy and deeply savoury when cooked with confidence rather than fuss. Served here with softly braised red cabbage and a smooth mustard mash, this is a comforting, well balanced plate that lets the quality of the pork lead, with just enough sharpness and depth to lift it.

Serves 2 (easily doubled).

Ingredients

Pork Chops

  • 2 bone-in pork chops (2–3 cm thick)
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic, lightly crushed
  • 1 sprig thyme or rosemary (optional)

Braised Red Cabbage

  • ½ small red cabbage, finely sliced
  • 1 small red onion, thinly sliced
  • 1 apple, peeled and grated (or finely sliced)
  • 1 tbsp olive oil or butter
  • 2 tbsp red wine vinegar
  • 1–2 tbsp brown sugar (to taste)
  • 100 ml apple juice or red wine
  • Salt and black pepper
  • Optional spices: 1 bay leaf, pinch of cloves or allspice

Mustard Mash

  • 500 g potatoes (floury, e.g. Maris Piper or Yukon Gold)
  • 40 g butter
  • 80–120 ml warm milk or cream
  • 1–2 tbsp Dijon or wholegrain mustard (to taste)
  • Salt and white or black pepper

Method

1. Braise the Red Cabbage (start first)

  1. Heat the oil or butter in a saucepan over medium heat.
  2. Add the red onion and cook 3–4 minutes until softened.
  3. Add the red cabbage and apple, season with salt and pepper, and cook for 5 minutes, stirring well.
  4. Stir in the vinegar, sugar, juice/wine, and any spices.
  5. Cover and simmer gently for 30–40 minutes, stirring occasionally, until soft and glossy. Taste and adjust sweetness or acidity at the end.

2. Prepare the Mustard Mash

  1. Peel and chop the potatoes into even chunks.
  2. Boil in well-salted water for 15–20 minutes, until very tender.
  3. Drain well and return to the hot pan to steam dry for 1 minute.
  4. Mash with the butter, then beat in warm milk and mustard.
  5. Season generously and keep warm.

3. Cook the Pork Chops

  1. Pat the chops dry and season well with salt and pepper.
  2. Heat olive oil in a heavy pan over medium-high heat.
  3. Add the pork chops and sear 3–4 minutes per side until nicely browned.
  4. Reduce heat to medium, add butter, garlic, and herbs.
  5. Baste the chops with the foaming butter for 2–3 minutes, until just cooked through (internal temp ~55c and
  6. Rest the chops for 5 minutes before serving.

To Serve

  • Spoon a generous mound of mustard mash onto each plate.
  • Add a heap of braised red cabbage alongside.
  • Top with the pork chop and spoon over a little pan butter.

Optional Upgrades

  • Deglaze the pork pan with a splash of cider or white wine and reduce for a quick sauce.
  • Add crispy bacon lardons to the cabbage for extra richness.
  • Finish the mash with a spoon of crème fraîche for extra silkiness.
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