Pork chop in a roasting tube on caraway-host vegetables

Name: Pork chop in a roasting tube on caraway-host vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g released lean pork chop; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1-2 TEASPOONS Caraway seeds; 1 TEASPOON Instant vegetable stock; 800 g Savoy cabbage; 1 big onion; 1 TABLESPOON Oil; 100 g Light cream; 7-10 Tbsp Parsley; 7-10 Tbsp Roasting hose

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g released lean pork chop
7-10 Tbsp Salt
7-10 Tbsp black pepper
1-2 TEASPOONS Caraway seeds
1 TEASPOON Instant vegetable stock
800 g Savoy cabbage
1 big onion
1 TABLESPOON Oil
100 g Light cream
7-10 Tbsp Parsley
7-10 Tbsp Roasting hose

Directions

1
Wash the meat and dab dry. Rub with salt, pepper and caraway. Cut the roast tube approx. 20 cm longer than the roast is. Close the tube well on one side. Open the hose cover from the other side wide so that as much air as possible gets in.
2
Mix the stock with 200 ml hot water. Put the roast and 100 ml stock into the hose, close the other side. Place the filled roasting tube on a cold baking tray. Use scissors to cut the roasting hose about 1 cm.
3
Cook on the lower rail of the preheated oven (electric oven: 200 °C/ convection oven: not suitable/ gas: level 3) for 50-60 minutes. Quarter the savoy cabbage, wash, clean and cut into strips. Peel and chop the onion.
4
Heat the oil and sauté the onion. Add the savoy cabbage, sauté briefly. Add 100 ml broth and braise covered for 12-15 minutes. Cut open the roasting tube all around with scissors. Remove the roast and pour the liquid into a pot.
5
Bring to the boil, stir in crème légère and simmer for 5 minutes. Season the savoy cabbage with salt and pepper. Cut the roast into slices and arrange on a plate. Season to taste and pour over the sauce.
6
Serve immediately garnished with parsley.