Côtes De Porc Recipe
braised red cabbage, pommes purées, brandy cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Red Cabbage
Shred the red cabbage and slice the onion and garlic. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until soft. Add the shredded cabbage, red wine vinegar, sugar, salt, and black pepper. Cover and cook for about 30 minutes, stirring occasionally, until the cabbage is tender.
- 2
Make the Pommes Purées
Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream, mash until smooth. Season with salt and pepper to taste.
- 3
Cook the Pork Chops
Season the pork chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
- 4
Make the Brandy Cream Sauce
In the same skillet, add brandy and reduce by half. Stir in the heavy cream and simmer until thickened. Season with salt and pepper to taste.
- 5
Serve
Plate the pork chops with a serving of braised red cabbage and pommes purées. Drizzle with brandy cream sauce before serving.