KASSLER CHOPS WITH BUBBLE AND SQUEAK

Serves 2 EASY

30ml (2 tbsp) butter for frying 2 smoked kassler pork chops Bubble and Squeak:

30ml (2 tbsp) butter

1 onion, diced

1 clove garlic, minced

750ml (3 cups) cabbage, shredded 100g cauliflower, florets

Salt and pepper

Sauce:

150ml cream

15ml (1 tbsp) Dijon mustard

15ml (1 tbsp) wholegrain mustard

Melt the butter in a frying pan and fry the chops until they are golden on both sides. This should take about 5 minutes each side. While the chops are frying, melt the butter for the bubble and squeak in another large pan and gently fry the onion and garlic until soft. Add the cabbage and cauliflower and cook for five to eight minutes until the cabbage has wilted and the cauliflower is tender. Season well with salt and pepper. To make the sauce, pour the cream into a heavybased pot and bring to a simmer. Simmer on medium to high heat until the cream has reduced by half (the colour changes slightly and the cream becomes thick). Remove from the heat and stir in the mustards with a little salt and pepper. Serve the chops with the bubble and squeak and the mustard sauce poured over them.

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