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Dinner with Rukmini
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Sichuan Peppered Pork Chops with Apples and Cabbage
Introduction from Rukmini Iyer
Sichuan peppercorns are possibly my favourite kitchen ingredient and I use them in almost everything. This is the only time where I’d encourage you to buy a bag of peppercorns from a Chinese grocery shop or online, as they’re so much more aromatic than those you can get at the supermarket.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweetheart cabbage, apples and 1 teaspoon of Sichuan peppercorns, 1 teaspoon of sea salt and 1 tablespoon of sesame oil in a roasting tin, and dot with the sliced butter. Transfer to the oven and roast for 10 minutes.
Meanwhile, get your pork chops and rub them with the rest of the Sichuan peppercorns, the crushed garlic, another teaspoon of sea salt flakes and another tablespoon of sesame oil.
Once the cabbage has had 10 minutes, reduce the oven temperature to 180°C fan/200°C/gas 6, remove the tin from the oven, lay the pork chops over the top and return it to the oven for a further 20 minutes, until the chops are just cooked through.
Squeeze the lemon juice over the pork and veg and taste a bit of cabbage to assess if you need a pinch more sea salt. Let it rest for 5 minutes, then serve the chops hot, with the apples and cabbage alongside. This is lovely with buttery white rice.
NOTES: You can use ordinary white cabbage if you can’t find sweetheart. If you’re using salted butter, don’t add salt with the apples at step 1.
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The Quick Roasting Tin
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