Ingredients

Serves 2

Pork:
2 regular sized pork chops (fatty rind removed)
1 ½ tbsp olive oil
12 fresh sage leaves shredded
Freshly milled pepper and sea salt
2 tbsp balsamic vinegar


Red Cabbage, Apple and Fennel Seeds:
½ red cabbage finely shredded
½ granny smith apple grated
¼ tsp fennel seeds
1 tsp unsalted butter
Freshly ground pepper and sea salt
2 tbsp red wine vinegar.

Method

You’re going to have to go with me on this method of cooking. I discovered it via Cook’s Illustrated when I was researching how to cook pork chops quickly without them drying out. The secret is starting to cook in a cold fry pan. Trust me on this one.

 

Method for Pork:
 Dry each chop with absorbent paper. Season each side with pepper and salt.
Add the olive oil to a COLD fry pan.
Place the pork chops in the pan and THEN turn on medium. Leave for six minutes. Do not turn or check during this time.
After six minutes, turn the chops over, then cover with a lid and cook a further three minutes.
Remove the chops to rest and add the sage to the pan. Give the pan a scrape and a stir, then add the vinegar.
After 30 seconds, pour the sage and vinegar over the chops and serve with red cabbage.

 

For the cabbage:
Heat a non-stick fry pan and add the fennel seeds. Cook for 30 seconds stirring constantly.
Add the butter, let it bubble then add the apple. Let it cook for about three minutes.
Add the cabbage and pepper and salt and give it another good stir and cook for four to five minutes. (I like my cabbage a little crunchy, but cook it longer if you like a ’sauerkraut’ consistency)
Next add the vinegar. Let it cook for about 30 seconds then serve with the pork chops.