Herbed pork chops with cabbage romaneso

2_06809 HERBED PORK CHOPS with ROMANESCO CABBAGE INGREDIENTS for 4 PEOPLE One chopped shallot, a clove of garlic, 2 tablespoons olive oil 10 cl dry white wine, the juice of one lemon, 4 pork chops, 600 g of cauliflower romanesco, 2 tablespoons chopped dill, 1 tablespoon chopped tarragon 1 tablespoon chopped chivesa pinch of paprika powder, some chives sprig for garnish, salt and pepper.

In a bowl, mix the shallots with the crushed garlic, olive oil, wine, lemon juice, salt and pepper.

Soak the pork chops, cover with kitchen film and let marinate in the refrigerator for about an hour.

Cook the cabbage to steam for about 10 minutes.

Drain the pork pork ribs and let them Brown for 5 minutes in a pan with anti-adhesive coating.

Keep them then aside to warm.

In the same Pan you blast the cabbage with the marinade, chopped herbs, paprika, salt and pepper for 5 minutes on a moderate flame without ceasing to stir.

Place the pork chops on individual plates and garnish with the chives and herbs.

Serve.

If you wish, you can place the pork chops on a bed of fresh noodles.