pork steaks with glazed plums and red cabbage
PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
2 tablespoons (30 ml) olive oil
4 lean boneless pork loin chops, about 1/4 pound (125 g) each
2 red onions, thinly sliced
1 2/3 cups (400 g) red cabbage, shredded
pinch of ground cloves or allspice
1/2 cup (100 ml) pomegranate juice drink
3 tablespoons (45 ml) raw sugar
3 tablespoons (45 ml) red wine vinegar
8 ripe plums, halved
freshly ground black pepper
1 Heat the oil in a large frying pan over high heat. Add the pork and cook for 3 minutes on each side, or until browned. Reduce the heat to medium, add the onions and cook for another 5 minutes, stirring occasionally. Transfer the pork to a shallow dish, leaving the onions in the pan.
2 Add the cabbage and ground cloves to the pan and fry, stirring, for 5 minutes. Pour in the pomegranate juice and bring to a boil. Return the pork to the pan with any juices from the dish. Reduce the heat to medium, then cover and cook for 3 minutes. Transfer the pork to four warmed plates.
3 Add 1 tablespoon (15 ml) each of sugar and vinegar to the cabbage and boil for 30 seconds, stirring, to glaze the cabbage. Divide the cabbage among the plates of pork.
4 Add the plums to the pan, placing them cut sides down. Sprinkle the remaining 2 tablespoons (30 ml) each of sugar and vinegar over the plums and cook over high heat for 4 minutes, shaking the pan so the sugar dissolves. Season to taste with pepper and divide the plums and their glaze among the plates and serve.
|pork steaks with glazed plums and red cabbage|