pork chops
- combine all the ingredients for the pork chops marinade together (except for the bay leaves) in a food processor (or crush/mash everything together with a mortar & pestle)
- cover the pork chops with the marinade, add the bay leaves and place in a sealed bag, compress the air out and let rest in the refrigerator for at least 4 hours or up to 12 hours
- remove from the refrigerator 30 minutes before frying in order to reach room temperature, let excess marinade drip off and fry for 3-4 minutes on each side in butter and olive oil at medium-high heat
note : the pork chops can be kept warm after frying by wrapping them in aluminum foil and placing them in a pre-warmed oven at 100°C.
potato cabbage mash
- finely chop or grate cabbage, add 1 tsp salt and toss together, squeeze and let sit for 10-15 minutes until slightly wilted
- peel, cut and then boil potatoes in salted water for 15 minutes until tender
- in a large pan, with 1 tbsp butter and 1 tbsp olive oil, fry up chopped scallions until tender and add wilted cabbage and crushed garlic and cook at medium heat for 15 minutes
- remove boiled potatoes from water, drain and place in a large enough mixing bowl, add butter, heavy cream (or sour cream) and cream cheese and mash together until smoother, then add the cooked scallions, garlic and cabbage, lemon juice and zest, salt and pepper and chopped parsley and chives and combine until smoother
- serve immediately or reserve in an oven-safe glass baking dish and place in a 100°C warmed oven until ready to serve or heat up when needed in a pre-heated oven at 150°C for 15 minutes or more.
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