The ManicaPost
IF you are fan of my popular creamy garlic chicken recipe and also like pork, you may want to try this recipe.
Ingredients:
1kg (2.25lb) of pork chops, remove any bone and visible?
fat
8 cloves of garlic, halved lengthways?
800g (28oz) of green cabbage, shredded
1.5 cups (360ml) of chicken stock, plus ¾ cup (180ml) of chicken stock (so 2.25 cups (540ml) altogether)
¼ teaspoon of garlic powder
¼ teaspoon of onion powder
150g (5.5oz) of low-fat? cream cheese
salt and black pepper
fresh chopped parsley
cooking oil spray (I used avocado)?
Instructions:
Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender)
Spray a deep frying pan with some cooking oil spray over a medium high heat
Add the pork in batches and brown on both sides until lightly golden, remove and set aside.
Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don’t want them to burn.
Then using the ¾ cup of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Be patient with this stage!
It’s important the garlic is cooked but not burnt. So watch that pan. It’s also important you reduce all the stock down in stages.
Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distribute all the cooked garlic around the cabbage.
Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed.
Add in the pork into the pan with any released juices and toss to combine.
Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything.
Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley.
Serve with your choice of sides.
Enjoy!!!
Leftovers and storage
Store any leftover pork chops in the fridge in a covered container for 3-4 days.
Reheat over a low heat slowly until warmed through so the chops don’t dry out.
I don’t recommend freezing this one. – Online.
