It's Grandparents Week and Paul is Going back in time with this Irish Classic.

This may sound like a porky overload but sometimes you just have to say ...well why not! The secret here is to not overcook the cabbage, leave it with a slight crunch and it will make all the difference, along with the apple, cream and mustard, this a succulent Pork sensation!

Ingredients:

  • I pkt Irish pork loin chops(700g)
  • I pkt bacon lardons (125g)
  • I head of Savoy cabbage (815g)
  • I carton of double cream(250ml)
  • I chicken stock cube
  • 1 red apple (155g) cored , cut into quarters and finely sliced.
  • 1/2 tbsp English mustard
  • A splash of sunflower oil for the cabbage and some more for the chops.
  • Salt and pepper.

Method:

  1. Remove the outer leaves of the cabbage and compost or throw away.
  2. Cut the cabbage into quarters, remove the stems ,finely shred then wash well.
  3. Heat up a frying pan , add some oil and when lightly smoking carefully add your chops( feel free to grill the chops if you like but they will take a little longer.
  4. Cook the chops for 5 minutes on each side, season and keep warm.
  5. Meanwhile, heat up some oil in a decent sized pot, add the lardons of bacon and cook for 2 minutes, then stir in the apples and cabbage along with a little splash of water.
  6. Crumble in the stock cube and add the cream, salt, and pepper.
  7. Place a lid on the pot and cook over a high heat for 5-6 minutes stirring once or twice.
  8. Add the mustard, salt, and pepper and serve with the chops