Pork Cutlets with Cabbage Salad and Romesco Sauce - Mindd Foundation

Ingredients

• 4 free-range pork chops (with bones), each about 300 g (10½ oz) and 2 cm (¾ inch) thick
• 2 tablespoons coconut oil, tallow, or duck fat, melted
• 120 ml (4 fl oz / ½ cup) Romesco Sauce
• 125 ml (4½ fl / ½ cup) extra virgin olive oil
• 100 ml (3 fl oz / ½ cup) chardonnay vinegar or apple cider vinegar
• 1⁄4 head Savoy cabbage
• 200 g (7 oz) brussels sprouts
• 150 g activated almonds, toasted and chopped
• 1 handful fresh flat-leaf parsley leaves, finely chopped
• 1 handful fresh mint leaves, finely chopped