Chuletas jugosas a la plancha con repollo salteado en ajo y aceite de oliva.
BBy Bee
Servings
2
2 piece Bone-in pork chops
0.5 piece Green cabbage
4 clove Garlic cloves
4 tbsp Extra virgin olive oil
1 tsp Smoked paprika (pimentón dulce)
0.5 tsp Dried oregano
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh flat-leaf parsley (garnish)
1 piece Lemon
Calories
838 kcal
Protein
65g
Carbs
19g
Fat
55g
Fiber
6g
Sugar
8g
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Preparing the Chops
1. Pat the pork chops completely dry with paper towels — this is essential for a good sear. Season both sides generously with salt, black pepper, smoked paprika, and dried oregano. Press the spices into the meat and let them rest at room temperature for 10 minutes.
2. Heat a cast iron skillet or heavy plancha over high heat until smoking hot. Add half the olive oil and swirl to coat. Sear the pork chops for 3–4 minutes per side without moving them, until a deep golden crust forms. For bone-in chops about 2cm thick, the internal temperature should reach 63°C (145°F). Remove from the pan and rest on a plate, loosely tented with foil, for 5 minutes.
2 tbsp Extra virgin olive oil
Sautéed Cabbage
3. While the chops rest, thinly shred the cabbage into strips about 0.5cm wide, discarding the core. Thinly slice the garlic cloves.
0.5 piece Green cabbage,
4 clove Garlic cloves
4. In the same pan over medium-high heat, add the remaining olive oil. Add the sliced garlic and cook for 30–45 seconds, stirring, until fragrant and just beginning to turn golden — do not let it brown. Add the shredded cabbage, season with salt and black pepper, and toss well. Sauté for 6–8 minutes, stirring occasionally, until the cabbage is tender with some caramelized edges but still has a slight bite.
0.5 piece Green cabbage,
4 clove Garlic cloves,
2 tbsp Extra virgin olive oil,
1 tsp Salt,
0.5 tsp Black pepper
To Serve
5. Plate the rested pork chops alongside a generous mound of the sautéed cabbage. Squeeze fresh lemon juice over everything, scatter with chopped parsley, and drizzle with any resting juices from the plate. Serve immediately.
