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Ingredients
- 400g of cavolo nero
- 4 tbsp of extra virgin olive oil add
- 2 cloves garlic
- 4 pork loin chops
- 180ml of dry red wine
- salt and pepper
- good handful of chopped parsley
- sprigs of sage
Method
Clean and roughly chop 400g of cavolo nero. Add it to a large pot of salted boiling water for 20 min, then drain. Heat 4 tbsp of extra virgin olive oil in a pan, add 2 crushed garlic cloves and fry gently until golden then discard them.
Add 4 pork loin chops to the pan, pour in 180ml of dry red wine and season with salt and pepper. Simmer until the wine has evaporated. Remove the chops from the pan and keep warm.
Add the cavolo nero to the pan, along with a good handful of chopped parsley and a couple of sprigs of sage and simmer for 8-10 min, constantly stirring.
Return the chops to the pan and heat for 2-3 min before serving.
