Fields China Mystery Box Recipe Contest: Pork chops with red cabbage and apple! (Recipe 1)
A few weeks ago Fields China asked me if I was interested in participating in a mystery box recipe contest which they were planning to run among food bloggers in Shanghai to celebrate their 7th anniversary in China! The idea is to make one recipe using at least 1 of the secret ingredients received in the mystery box plus some basic pantry staples like flour, salt, pepper, eggs and so on.
Of course I loved the idea and immediately said YES!
I received my mystery box last Saturday morning and once back from my cooking class, I immediately start thinking of what to make. I got sooooo excited that I ended up making not 1 but 2 different dishes, using pretty much the same ingredients.
In the box there was:
Based on the contest rules I was required to use at least 1 of the ingredients provided, plus basic pantry staples. For Recipe 1 I picked: pork, apple and red cabbage. For recipe 2: pork, apple, black garlic and pumpkin.
Today I am going to share with you recipe 1! Tomorrow I will post recipe 2.
Guys let me know which one you like the most 🙂
Ingredients (serves 1):
- 2 pork chops
- 1 red cabbage
- 1 apple
- 1/2 onion
- fresh rosemary
- fennel seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider
- 1 tbsp mastard
- salt and pepper
Start off by shredding the cabbage
chopping the onion
washing the apple
In a french oven heat up some extra virgin olive oil and cook on low heat the onion until soft, 10 min.
add the cabbage, season with salt and pepper, drizzle some apple cider, stir around, add 1/2 cup of water, cover with a lid and let simmer for about 10 min.
Then add the apple, cover again and let cook for about 20 min or until apple is soft.
Meanwhile grab the pork chops.
Path them dry with some kitchen paper
brush each side with mustard and season with salt,pepper and fennel seeds.
In a skillet heat up 1 tbsp of extra virgin olive oil, when hot brown the pork chops on one side (2 min)
then on the other side (2 more minutes).
Transfer the meat into the French oven and cook for 5 more minutes.
Serve it up with some fresh rosemary 🙂