Creamy Garlic Pork with Cabbage
Pork pieces in a light creamy garlic sauce with shredded cabbage — a perfect any-night dinner.
Ingredients
- 1kg pork chops, boned and trimmed of visible fat
- 8 garlic cloves, halved lengthways
- 800g green cabbage, shredded
- 540ml chicken stock, divided
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 150g low-fat cream cheese
- Salt and black pepper
- Fresh chopped parsley
- Oil spray
Instructions
- Slice the pork into large chunks, keeping the pieces fairly big so they stay tender.
- Spray a deep frying pan with oil over a medium-high heat. Add the pork in batches and brown on both sides until lightly golden. Remove and set aside.
- Reduce the heat to medium, spray the pan with a little more oil, and add the garlic. Fry until just starting to turn light golden, watching carefully so it doesn’t burn.
- Add 180ml of the stock a little at a time, reducing it down around the garlic as you go, until the garlic is really softened. Be patient with this stage.
- Add the shredded cabbage, onion powder, garlic powder and the remaining stock, and season well with salt and black pepper. Toss to distribute the cooked garlic through the cabbage.
- Cover and cook on medium for about 12-15 minutes, until the cabbage is softened and the stock is mostly absorbed.
- Return the pork to the pan with any released juices and toss to combine.
- Stir in the cream cheese until melted and continue to heat until the pork is cooked through and the sauce is creamy.
- Season as needed with salt and black pepper and sprinkle with fresh parsley.
- Serve with your choice of sides.