Balkan Pork Chops with a Homemade Cabbage Salad and a tangy Apple Chutney
For most people of the Balkans pork is an important part of their diet. More often than not pork meat is prepared either on the barbecue or on a spit. This recipe is for pork chops prepared at home, using no special utensils other than an oven
Cost: 5-10 EURO/ US$
- oven and oven tray
- small sauce pan
- PORK CHOPS
- 4 Pork Chops Leave the bone in and ask your butcher for thick cuts (2-3cm) from the neck.
- 1 tbsp All Purpose Seasoning See my Recipe under Spices
- 1 tbsp Dried Thyme
- 1 tbsp lard Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty acid content and no trans fat.
- FOR THE CABBAGE
- 1 head Cabbage For this recipe I used 'summer' cabbage which is less compact than the winter variety and resembles iceberg salad in appearance but tastes much better though.
- 1 medium Carrot Cleaned and grated
- 1 medium Red Onion halved and finely sliced, but not grated becuase that will turn the onion to mush.
- 100 grams Celery root Finely grated. Can be substituted with a stick of Celery stem with leafs.
- 3 tbsp Olive oil Extra Virgin is a must.
- 1 tbsp White Wine Vinegar Can be substituted for Ordinary White vinegar
- 1-2 tsp Salt
- 1 tbsp Mayonaisse Use the best quality or make your own
- 1/2 tsp Dijon Mustard Can be substituted for a milder variety
- FOR THE CHUTNEY
- 3 small Apples Chopped into cubes. Any semi sweet variety will do as long as they will not cook to a mush
- 100 grams Celery Root chopped into cubes
- 1 tsp Coriander Seeds
- 1 tsp Mustard Seeds I used the yellow kind but I guess any other kind will do fine
- 1 tsp Allspice closely resembles a mixture of nutmeg, cloves, cinnamon, and black pepper which is why its called Allspice
- 1 piece star anise
- 2 Cloves
- 3 small Garlic cloves sliced
- 1 large Bayleaf whole
- 100 cl White Vinegar
- 100 cl Water
- 1 tbsp Cane Sugar granulated
- 2 pinches Salt
- Remove the chops from the fridge at least one hour before use
- Prepare the Chutney by selecting all ingredients. Grab a small sauce pan to which you add the vinegar, the water, bay leaf, cloves, star anice, salt and allspice. Bring to a boil, then simmer. During this time cut the apple and celery into small cubes and once the vinegar/water concoction has reduced to about half add these cubes, together with the sugar to the pot. Then cook till most of the liquid has evaporated and your chutney is ready.Leave on the side to cool, and place in the fridge after cooling. The chutney is better when it is served cold.
- Take a large bowl. add the oil, vinegar, salt, mustard and mayonaisse and till emulsified.Prepare the cabbage salad by first removing the outer leafs, then chop very finely into ribbons. Clean the carrots and celery and grate these into the salad. The onion should be cut into fine slivers, then also added to the salad. Mix everything well then leave in the fridge till service time.
- Add a spoonful of lard to a hot skillet/frying pan and turn on the heat. Wait till the lard has melted and is up to temperature then add the unseasoned meat to the pan and shallow fry for 3-4 minutes on each side.
- Once the chops have browned (on both sides) remove from pan and place on an oven tray covered with a sheet of baking paper. Sprinkle the All Purpose Seasoning and Thyme on both sides of the chops then place in an 200°C/390°F hot oven and cook, uncovered, for an other 10 minutes.
- Now that the chops have been cooked you can start serving up. Ideally the chops should be rested for about 2-3 minutes before cutting into the meat.
I didn't add potatoes to this recipe but feel free to do so. Either Boiled, mashed or oven roasted potatoes will compliment this meal perfectly.