Pan Roasted Pork Chops with Buttered Cabbage and Mustard Mash
This is a lovely dish and the combination of flavours works wonderfully. The roasted apples add a really nice dimension.
2 people25 minutes15 minutes
1 - SuperValu Granny Smith Apples
peeled & quartered
2 - SuperValu Quality Irish Pork Chops
from the Butcher Counter
200gSuperValu Shredded Cabbage
2 - SuperValu Smoked Bacon Rashers
from the Butcher Counter - chopped into pieces
From your store cupboard
0 - Milk
0 - SuperValu Oil
0 - SuperValu Salt
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat a large frying pan with a little oil and quickly seal the pork chops for 3-4 minutes on either side. At this stage add in the apple quarters to the pan with the pork chops and allow them to caramelise.
Place the pan with the pork and apples into the oven for 10-12 minutes to ensure the pork is well cooked through.
Wholegrain Mustard Mash
Peel, boil and mash the potatoes with a little butter and milk.
Season with salt and pepper and stir in the wholegrain mustard.
Bring a large saucepan of salted water to the boil, add the shredded cabbage and cook for 3-4 minutes until it has softened, yet retains its vivid green colour. Strain the cabbage and run under ice cold water until the cabbage has cooled.
Meanwhile heat a large wok with the melted butter, add the bacon pieces and cook quickly for a couple of minutes. Then add the refreshed cabbage and toss around with the bacon and the melted butter until it has thoroughly heated.
To serve, spoon some of the potatoes onto the serving plate, topped with the buttered cabbage and then arrange the pork chops on top.