Pork Bookette

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“A Spirited rendition of Pork Potatoes and Cabbage with a nice meld of flavors enhanced by the wee bit of Apple Jack in the recipe. I would serve it with a Merlot (Red Merlot sometimes called Merlot Noir) or a Cabernet Sauvignon. If it were being served at a very casual affair you could also go with an apple wine, but for a more formal diner I stand with my above suggestions.”

Ingredients Nutrition


  1. For cabbage: Sauté bacon until cooked- add cabbage, cook 5-8 minutes and add apples, vinegar and salt& pepper- cook until cabbage is soft.
  2. For Rösti: Peel& boil potatoes until just cooked through.
  3. Cool completely, then shred.
  4. In a hot, non-stick pan, add canola oil, potatoes, sprinkle with salt& pepper and garlic.
  5. Cook on medium-high heat for about 4 minutes, then flip and cook another 4 minutes.
  6. For pork: Dredge pork in flour and add to pan with melted butter.
  7. Cook about 2 minutes on each side, then set aside.
  8. Add onions and mushrooms to pan, deglaze with apple jack and cook onions and mushrooms about 1 minute.
  9. Add demi-glaze and mustard and mix all well.
  10. Place pork on a plate with the rösti and cabbage and spoon gravy over pork.

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