Pork chop pan with savoy cabbage pasta

Name: Pork chop pan with savoy cabbage pasta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 800 g); 1 Onion; 3 TABLESPOONS Oil; 4 Pork chops (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 package (500 g) Schupfnudeln; 1/4 l Vegetable broth (instant); 100 g Double cream cream cheese; 1 TABLESPOON medium hot mustard; 50 g Whipped cream; 1 TABLESPOON Flour; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 800 g)
1 Onion
3 TABLESPOONS Oil
4 Pork chops (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 package (500 g) Schupfnudeln
1/4 l Vegetable broth (instant)
100 g Double cream cream cheese
1 TABLESPOON medium hot mustard
50 g Whipped cream
1 TABLESPOON Flour
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the cabbage into large pieces. Peel and chop the onion. Heat 2 tablespoons of oil in an ovenproof pan. Fry the chops for about 4 minutes on each side and remove. Season with salt and pepper. Add 1 tablespoon of oil to the frying fat. Fry the potato noodles in it while turning, remove.
2
Add cabbage and onions to the frying fat and fry briefly. Add stock and braise the cabbage for about 15 minutes. Mix cream cheese and mustard, season with pepper. Spread the cream cheese over the chops. Stir cream and flour until smooth and bind the cabbage with it. Place the chops on the vegetables and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes. Serve garnished with parsley