Pork Chops With Cabbage And Mashed Potatoes - cooking recipe

Ingredients

2 1/4 lb baking potatoes, such as Russet
2 tbsp oil
1 None onion, chopped
2 1/4 lb white cabbage, shredded
2 3/4 cup vegetable stock
1 tsp ground cumin
6 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 None egg
1 cup breadcrumbs
4 None pork chops, each about 9-10 oz
None None fresh parsley, chopped, to garnish

Preparation

Cook the potatoes in a pot of boiling, salted water for 20 mins or until tender.
To prepare the cabbage, heat the oil in a saucepan and saute the onion for 3 mins to soften. Stir in the cabbage, 1 cup vegetable stock and the cumin then bring to a boil. Reduce the heat to a gentle simmer, cover and cook for about 20 mins until tender. Meanwhile, melt 2 tbsp butter in a small saucepan and stir in 2 tbsp flour. Remove from the heat and gradually whisk in the remaining stock and 1 cup milk. Return to the heat and cook gently, stirring until slightly thickened. Once the cabbage is finished cooking, drain then return to the pan, add the sauce and season.
To cook the pork chops, beat the egg in a shallow dish and season. Spread the breadcrumbs on a separate plate. Dust the pork chops in 1 tbsp flour, coat in the egg then the breadcrumbs. Heat the 2 tbsp butter in a frying pan and gently fry the pork chops for about 5 mins on each side until golden and cooked through.
To serve, drain the potatoes and return to the saucepan. Add the remaining butter and milk and mash until smooth. Transfer the mashed potatoes and cabbage to warmed serving plates. Arrange the pork on top and serve sprinkled with chopped parsley.