Pork chops with soy basted butternut squash and shredded cabbage

Total time65 mins

20 minspreparation time

45 minscooking time

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

4 portion(s)

For the squash:

1 kg

butternut squash

1 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

 ½ tsp

dried crushed red chillies

1 tbsp

olive oil

2 tbsp

wholegrain mustard

2 tbsp

apricot jam

150g pork chops, trimmed of excess fat

spring cabbage, finely shredded

For the gravy:

300 ml

hot pork or chicken stock

1 tbsp

cornflour

1 tsp

wholegrain mustard

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

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!