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Pork chops with sweet-sour red cabbage and potatoes

Why it worksVinegar keeps red cabbage deep red. Without it, the cabbage turns a dull blue-grey as it cooks.

Ingredients

• 600 g pork chops
• 800 g red cabbage
• 200 g apples
• 100 g onions
• 30 ml white wine vinegar
• 15 g sugar
• 2 g bay leaves
• 1 kg potatoes
• 20 ml sunflower oil

Method

1. Slice the red cabbage into thin strips. Chop the onion, and peel and chop the apple.
2. Heat half the oil in a large pot on medium heat and cook the onion for 3 minutes.
3. Add the cabbage, the apple, the vinegar, the sugar, the bay leaves, 150 ml of water and a pinch of salt. Put a lid on and let it bubble gently for 35 minutes, stirring now and then, until soft.
4. Meanwhile, peel the potatoes, cut big ones in half, and boil them in salted water for 20 minutes, until soft.
5. When the cabbage has 10 minutes left, heat the rest of the oil in a frying pan on medium heat. Sprinkle the pork chops with salt and fry them for 5 minutes on each side, until golden and the meat by the bone is no longer pink.
6. Take out the bay leaves. Taste the cabbage and add a little more sugar or vinegar if it needs it. Serve the chops with the cabbage and potatoes.

A portion: about 700 kcal · 46 g protein · 65 g carbs · 27 g fat