Pork chops with chutney sauce and greens

Method

1. Put a medium pan of water on to boil, and place a wide frying pan over a medium-high heat. Season the pork loin chops, add to the hot pan and cook for 4-5 minutes each side, until browned and just cooked through. Set aside on a plate to rest.
2. Add the dry cider to the frying pan and bubble for 1 minute, until reduced by half. Stir in your favourite chutney and cook for 1 minute, until thickened. Keep hot over a low heat, stir in the resting pork juices and season to taste.
3. Meanwhile, add the spring cabbage, shredded and washed, to the pan of boiling water and cook for 2 minutes, until al dente. Drain well and toss with a knob of butter and some seasoning.
Recipe continues after advertising
Advertisement
4. Divide between plates, spoon over the chutney sauce and pile the buttered greens alongside. Serve with boiled new potatoes, if you like.