Florentine Pork With Spiced Red Cabbage Recipes

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

STICKY SPICED RED CABBAGE

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

ROLLED PORK FLORENTINE

Steps:

• Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
• Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
• Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
• Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.

SPICED PORK AND CABBAGE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, until ready to serve.
• Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, leaving some room in the middle for the pork.
• Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 5 minutes total. Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest 2 minutes, then slice. Serve with the vegetables and rice. Season with pepper.

PORK CHOPS FLORENTINE

Steps:

• Brown the chops in a skillet without adding any oil.
• Add salt and pepper to taste and then add the water. Cover and simmer till tender.
• Chop the spinach and mix with the onion and mix.
• Meanwhile, mix the flour, butter and milk and add it to the noodles.
• Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
• Pour pan gravy over all.
• Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork and serve.

PORK CHOPS WITH RED CABBAGE

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

FLORENTINE PORK WITH SPICED RED CABBAGE

Steps:

• Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
• Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
• Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
• Preheat oven to 220°C.
• Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.
• Place on a baking tray, toss with remaining oil and season.
• Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.
• Rest pork, loosely covered with foil, for 5 minutes.
• Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.
• Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
• Add the cabbage and cook, stirring, for 5 minutes and then add spices.
• Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
• Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
• Serve pork with cabbage and potatoes.