Pork chops with soy basted butternut squash and shredded cabbage
If you need a winter warmer for your family then this pork chop recipe served with seasonal butternut squash and cabbage should do the trick.
Ingredients
For the squash:
For the gravy:
Preparation
Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6. Cut the squash in half and scoop out and discard the seeds. Cut the flesh into 8 long slices and place on a baking sheet. Mix together the Kikkoman Soy Sauce, chilli and oil. Brush over the squash and bake for 45 minutes until tender, basting occasionally.
Step 2
Meanwhile, mix together the mustard and apricot jam. Brush over the chops and place on a baking sheet. Roast in the oven for 20 minutes until cooked through.
Step 3
Ten minutes before the pork is done, steam the cabbage.
Step 4
While cooking, make the gravy: pour the stock into a saucepan. Mix the cornflour with enough water to form a smooth paste. Whisk into the stock with the mustard and cook over a medium heat, stirring until thickened.
Step 5
Spoon the cabbage onto plates with the squash, a pork chop and drizzle with gravy.
Recipe-ID: UK61
Recipe as PDF
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