Pork Chops with Fennel and Cabbage

Jacques, the ex-butcher and I are going to have a taste off when my sanglier is ready.  He will be making a dry cured ham, French style.   I think he’ll be surprised with the flavor and texture of the American style wild boar ham.

In the meantime, I’m still working on the freezers.  I love the taste of cabbage with fennel,  decided to put that together with some pork chops I found and use a tajine

Pork Chops with Cabbage and Fennel 

1/2 cup bacon batons, fried

1/2 head of cabbage, sliced

2 small fennel bulbs, thinly sliced

2 tbsp soy sauce

1 tbsp honey

1 tsp cumin

Salt and pepper

6 pork chops

2 tbsp olive oil

Fresh thyme

Mix the cabbage, bacon, fennel, soy sauce, honey, cumin, salt and pepper in a large bowl, then place on the bottom of a tajine.  Season and then brown the pork chops in the oil and place on top of the cabbage, sprinkling with the thyme.  Cook in a 400 degree oven for 30 minutes with tajine top on.  Remove the top, then cook for an additional 15 minutes.

Wine suggestion:  Bourgogne Aligote

About these ads