Pan-fried pork cutlets with cabbage

Pan-fried pork cutlets with cabbage

Côtes de pork aux choux

Taste le Tour

From the Alsace region by Philippe Mouchel

Alsatians love their food and take their cooking very seriously. Pork is the most popular meat at home and cabbage is the great speciality of this beautiful region.


Quantity Ingredient
10 cabbage leaves
2 free-range pork cutlets
cracked pepper
3 tablespoons olive oil
2 1/2 tablespoons butter
2 sprigs thyme
1/4 onion, chopped
60ml dry white wine
2 tablespoons veal glaze
1 tablespoon dijon mustard
5 gherkins, cut into julienne strips
1 rasher of bacon, diced


  1. Preheat the oven to 170°C.
  2. Cook the cabbage leaves in a large saucepan of boiling water for 3 minutes. Transfer them to a bowl of cold water and ice cubes, which helps them to cool quickly and keep their colour.
  3. Season the pork cutlets with salt and pepper. Heat the oil and 1 tablespoon of butter in an ovenproof frying pan. Add the thyme and fry the pork cutlets for 1 minute on each side, then cook in the oven for about 5 minutes. Transfer the cutlets to a warm dish, cover with foil and leave to rest.
  4. Heat another tablespoon of butter in the frying pan and cook the onion for 1 minute. Add the wine and boil until reduced to about 2 tablespoons. Stir in the veal glaze and bring to a simmer. Add the mustard and gherkins, stir well.
  5. Meanwhile, cook the cabbage leaves again in boiling water for about 5 minutes, then drain.
  6. Heat the remaining butter in a separate frying pan. Fry the bacon, stirring, for 2 minutes. Add the cabbage leaves and cook together for a few minutes.
  7. Divide the cabbage between two plates. Arrange the pork cutlets on top, spoon on the sauce and serve.
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