Pork with baby beetroot and cabbage
March 21, 2013 § Leave a comment
Ingredients for two people
|2||beetroot, peeled & quartered|
|1||red onion, sliced|
|2 tbs||red wine vinegar (or balsamic)|
|1 tbs||brown sugar|
|2 tbs||parsley, chopped|
|400 g||pork lion chop|
For the beetroot
Bring a full pot of salted water to boil and add the beetroot. Cook for 10 minutes or until just soft.
Heat some oil in a pan over medium-high heat. Add the red onion and cook for 2 minutes. Add the red cabbage and the beetroot. Cook for 8-10 minutes or until the cabbage has broken down. Add the red wine vinegar and brown sugar and cook for a further 3 minutes to caramelise. Stir through the chopped parsley.
For the pork
Heat some oil in a griddle pan over medium-high heat. Season the pork loin chops well with salt and pepper and cook for 3-5 minutes per side, or until the pork is just cooked through. Cooking time will vary depending on the thickness of your pork.
Serve your pork with a side of your delicious beetroot and cabbage sautee.
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