Step-by-Step Recipes

This was the surprise hit of the last month or so around here. So simple, but so much flavour. And honestly, you could pair this with chicken thighs or lamb chops just as easily as the pork chops I chose to cook this evening. There’s a visual trick at the heart of this dish. You take a whole napa cabbage, tie it off with butcher twine in two places, and cut it into two discs. This let’s you create a gorgeous sear on each side while keeping the whole thing together. Baste it with butter, garlic, and herbs like you would a steak. Serve it with pork chops, or again, with whatever, and drizzled in a sage and cream gravy. Perfection.Let’s cook. Prep: 20 minutesCook: 20 minutesServinges: 4Ingredients* 2 pork chops, about 1.5 inches thick* 1 whole napa cabbage, medium* 200g lardons, cut into small cubes* 1 large white onion, halved* 4 cloves garlic, sliced* 1 large red chili, halved lengthwise, seeds and pith removed* 1.5 cups chicken stock* 1 cup heavy cream* 2 large handfuls fresh sage* 3 tablespoons butter, divided* 2 tablespoons olive oil* 2 sprigs fresh thyme* Salt and pepper to taste* Butcher twineEquipment* Carbon steel or cast iron pan* Medium saucepan* Shallow serving bowlsMethodStep 1: Render the Lardons* Cube the lardons and place in a medium saucepan over low heat.* Allow them to render slowly, releasing their fat, while you prepare the remaining ingredients.* This should take about 5 to 10 minutes.Step 2: Prepare the Cabbage and Pork* Tie the whole napa cabbage with butcher twine in two places.* Cut off the top and bottom, then slice through the middle to create two discs.* Season your pork chops generously with salt and pepper and set aside.Step 3: Build the Gravy* Once the lardons have rendered, add the halved onion flesh side down, sliced garlic, and halved chili to the pan.* Sauté for about two minutes.* Pour in the chicken stock and heavy cream, then add a large handful of fresh sage.* Bring to a quick simmer, then reduce heat to low.* Let the gravy gently reduce until it coats the back of a spoon, allowing the flavours to meld. Keep warm on the side.Step 4: Sear the Pork Chops* Heat your carbon steel or cast iron pan over medium-high heat.* Sear the pork chops for about two and a half minutes per side until golden and still slightly pink in the middle.* Transfer to a plate and rest.Step 5: Braise the Cabbage* In the same pan, add the olive oil and heat until shimmering.* Place both cabbage discs flat-side down and sear until golden and crusted on the first side. Flip carefully and repeat on the other side.* Add butter, garlic, and thyme sprigs. Baste the cabbage continuously, tilting the pan to gather the butter and juices.* Flip gently as needed, being careful not to split the cabbage as it shrinks.* Continue until deeply golden and tender, about 8 to 10 minutes total.Step 6: Finish and Serve* Remove the cabbage from heat and carefully snip away the butcher twine.* Using the tip of a knife or scissors, gently cut each disc in half.* Ladle a generous amount of sage gravy into the bottom of a shallow bowl.* Place one half of a cabbage disc in the centre, then lay three or four slices of pork chop alongside.* Spoon a little more gravy over the top and serve immediately.Personal UpdateI want to also apologize for being a little light on the recipes lately. As many of you know, my dog and best friend of the last 16 years has been battling illnesses that come up at this stage of their lives. He’s still with us and doing the best he can – he has great days and not so great days, but he always seems to be enjoying life. So, as long as he’s going I’m there to give him a ton of my time. Which is why I have been struggling to write! I’m getting back into the swing of things and promise to try and not only catch up, but deliver on a more consistent basis. You’re the best. Thanks for being here. :) Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe