Summer Cabbage Tartiflette and Pork Chops - James Martin Chef
This recipe for Summer Cabbage Tartiflette and Pork Chops is slowly cooked and includes top quality pork chops, double cream and Reblochon!
Ingredients
- 500g cooked waxy potatoes, cooled and sliced
- 125g lardons
- 2 finely sliced red onion
- 3 crushed garlic
- Handful of kale
- 75ml dry white wine
- 120ml double cream
- 1 Reblochon sliced in ½ horizontally
- 1 hispi cabbage blanched for 10 mins
- 1 tsp yeast extract
- 1 tsp boiling water
- 2 Pork Chops
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