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Pork Chops with Red Cabbage Flavored with Vinegar, Apples, and Bacon

Côtes de Porc au Chou Rouge à l’Ardennaise

Preparation info
  • Makes

    6

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

In this recipe, the red cabbage with apples and bacon is served as an accompaniment to pork chops, but as with the variations for choucroute garnie, you can also serve the cabbage with various sausages, smoked meats, sautéed or grilled duck breasts, or confit.

Ingredients

  • ¼ pound [115 g] bacon, sliced ¼ inch [.5

Method

Cut the bacon slices crosswise into strips (lardons) about 1 inch [2.5 cm] long and ¼ inch [.5 cm] on each side. Put the strips in a heavy-bottomed pot large enough to hold the shredded cabbage and cook over low heat. Stir them every couple of minutes so they cook evenly Be careful not to burn the fat. As soon as the bacon strips begin to turn crispy, turn off the heat, take them out of

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