CARAMELISED APPLE AND ROASTED RED CABBAGE WITH SALTY PORK CHOPS AND CURRANT DRESSING

“There is something unbeatable about the timeless combination of salty pork, sweet apples and buttery cabbage. I love this with Woolworths’ creamy ready-made mash – it’s a gamechanger.”

Serves 6

EASY

GREAT VALUE

Preparation: 30 minutes Cooking: 45 minutes

green cabbage 1, cut into wedges olive oil 5T cumin seeds 1T sea salt and freshly ground black pepper, to taste lemon 1, quartered red onion 1, cut into wedges Woolworths Kids pink apples 3, halved butter 100 g

Woolworths pork loin chops 6 rosemary or sage, a few sprigs

For the currant dressing: Woolworths mixed seedless raisin and currant selection 80 g ClemenGold 1, zested and juiced red wine vinegar 1T dill 1 T chopped

1 Preheat the oven to 220°C. Toss the cabbage in 3 T olive oil, the cumin seeds and seasoning. Arrange on a baking tray with the lemon wedges, onion and apples. Dot with butter and roast for 25–30 minutes, turning halfway through. 2 Meanwhile, make the currant dressing. Place the currants in a small pan with the ClemenGold juice and simmer for a few minutes. Remove from the heat and fold in the zest, vinegar and dill. Set aside. 3 Fry the pork chops in batches in the remaining olive oil, herbs and salt until golden brown and crispy. 4 Serve warm with the roasted apple and cabbage and currant dressing. Squeeze the roasted lemons over the vegetables.

HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Kleine Zalze Old Vine

Chenin Blanc

“There is something unbeatable about the timeless combination of salty pork, sweet apples and buttery cabbage”