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For the pork chops: 2 pork chops, bones and fat removed
salt and freshly ground black pepper
55g/2oz chestnut mushrooms
? bramley apple, cut into slices
30g/1oz butter
110ml/4fl oz cream For the red cabbage: 1 tbsp vegetable oil
? red cabbage, shredded
? onion, chopped
? apple, peeled and chopped
? glass red wine
2 tbsp balsamic vinegar
30g/1oz brown sugar
For the mash:
1? potatoes, chopped
55g/2oz butter
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1. Bring a large saucepan of water to the boil.
2. Preheat a large and a medium frying pan.
3. Place the potatoes in the water and boil until soft.
4. Season the pork chops before placing them into the large frying pan.
5. Fry for 3 minutes.
6. Add the mushrooms and butter and fry, along with the pork, for a further 10 minutes.
7. Prepare the red cabbage by heating the vegetable oil in the medium frying pan. Add the red cabbage and seasoning and fry for 2 minutes.
8. Add the onion and apple and fry for a further 2 minutes.
9. Add the wine, balsamic vinegar and brown sugar. Stir well to help the cabbage caramelise.
10. When the sugar has melted, transfer the contents of the frying pan to a microwave-proof dish. Cover with cling film and microwave on High for 5 minutes.
11. Drain the potatoes and mash with the butter. Season well.
12. Remove the pork chops, mushrooms and apples from the large frying pan. Leave to rest.
13. Add the cream to the pork juices. Turn up the heat to reduce and thicken the sauce.
14. Remove the cabbage from the microwave.
15. Spoon the cabbage on to a serving plate. Top with the pork chops, mushrooms and apples. Pour over the cream sauce. Serve accompanied by the mash.
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