Crispy Pork With Fried Eggs, Cabbage And Mash - cooking recipe

Ingredients

3 tbsp vegetable oil
1 None onion, diced
2 1/4 lb cabbage, shredded
2 1/2 cups vegetable stock
1 tsp ground cumin
4 tbsp butter
2 tbsp all-purpose flour
2 cups milk
2 1/4 lb baking potatoes, cut into chunks
None None freshly grated nutmeg, to taste
4 - 7 oz pork chops
5 None eggs, 1 beaten
1 cup breadcrumbs
None None fresh parsley, chopped, to garnish

Preparation

For the cabbage, heat 2 tbsp oil in a large saucepan and saute onion for 5 mins. Add cabbage then 1 cup stock and cumin and season. Cook over low heat, stirring occasionally, for 25 mins until tender. Meanwhile, melt 1 tbsp butter, add flour and cook slightly. Remove from heat and whisk in remaining stock and 1 cup milk. Cook, stirring, for 5 mins until thickened. Toss with cabbage and season to taste. Set aside and keep warm.
For the mashed potatoes, cook potatoes in a separate pot of boiling, salted water for 20 mins or until tender. Drain then mash with remaining milk and 2 tbsp butter. Add nutmeg, to taste.
For the fried eggs, heat remaining oil in a frying pan and add whole eggs. Remove from pan and keep warm.
For the pork chops, melt 1 tbsp butter, season pork chops then coat in beaten egg then breadcrumbs. Gently fry pork for about 5 mins on each side until golden and cooked through. Arrange potatoes and cabbage on warmed serving plates. Add pork and eggs and serve scattered with parsley.