A quick and easy meal.


  • 4 thick cut pork chops
  • 1 head of savoy cabbage
  • 50 g butter
  • seasoning
  • 6-8 potatoes
  • 1 tsp wholegrain mustard
  • 2 apples-quartered
  • for the onion gravy:
  • 1 medium onion (sliced into very thin slices)
  • 0.5 glass of white wine
  • 300 ml beef stock
  • 1 dsp soy sauce
  • 1 tsp wosteshershire sauce


  • Peel, boil and mash the potatoes with a little butter and milk.
  • Season with salt and pepper and stir in the wholegrain mustard.
  • Preheat the oven to 180°C (350°F/Gas 4)
  • Meanwhile peel and core the apples-and leave them cut in quarters
  • 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 apples and some extra butter (1oz/25g) and allow the apples to caremelise.
  • Transfer the pork to a baking dish and place the pork and the apples into the oven for a remaining 10-12 minutes to ensure the pork is well cooked through.
  • For the Onion Gravy:
  • When you are finished cooking the chops retain the pan.
  • Strain off as much fat as you can and then turn on the heat under the pan.
  • In a little butter fry off and begin to caramelise the onions until they have softened nicely.
  • Add in all the liquids and allow the mixture to come to the boil and boil for 5-6 minutes until the sauce has sufficiently reduced.
  • To Serve:
  • Spoon some of the potatoes onto the serving platter, topped with the buttered cabbage and then arrange the pork chops on top of each.
  • Serve with a few of the roasted apples as a suitable accompaniment.

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