Pork chops in mustard sauce with caramelised apples, mustard mash and crispy greens

SERVES 2

(Start 1 day before serving)

2 x 350g bone-in pork chops, approx. 2cm thick

125g sea salt flakes

125g caster sugar

8 garlic cloves, smashed 6 sprigs thyme

1tsp juniper berries, lightly crushed

12 ice cubes

2tbsp extra virgin olive oil 50g butter

For the crispy greens

6 cavolo nero leaves

2tsp extra virgin olive oil 1tsp yellow mustard seeds 1tsp sea salt flakes

For the caramelised apples 2 small red-skinned apples, such as Pink Lady

25g butter

2tbsp maple syrup

For the mustard sauce

25g butter

2tbsp dry white wine

150ml cider or apple juice 1½tbsp wholegrain mustard 3tbsp crème fraîche

For the mustard mash 1kg mashing potatoes 100ml whole milk

75g salted butter

2tsp wholegrain mustard

Cut the rind off the pork chops without removing any of the fat. Put the salt, sugar and 500ml boiling water into a heatproof dish that’s big enough to take the chops in single layer. Stir the liquid until the grains dissolve, then add the garlic, thyme and juniper. Add the ice and when melted, submerge the chops in the water and chill for 8 hours.

To make the crispy greens, submerge the leaves in cold water for 30 minutes, then tear the greenery from the tough stems in long strips. Pat dry. Preheat the oven to 180C/160C F/Gas 4. Put the leaves on a baking tray and toss with the oil. Finely grind the mustard seeds and salt flakes in a pestle and mortar then scatter over the strips. Bake for 5 minutes, or a little longer, to crisp up but not go brown. They keep in an airtight container for a few days.

To make the caramelised apples, cut the apples into quarters and remove the core. Slice each piece in half. Melt the butter in a frying pan and cook the apple pieces for 8 minutes, turning once. Add the maple syrup and cook until bubbling and sticky. Transfer to a dish and keep warm.

Make the mustard sauce in the unrinsed pan. Add the butter and, when it’s foaming, add the white wine. Reduce a little and add the cider or apple juice and boil until reduced by half. Add the wholegrain mustard and crème fraîche and simmer until thickened a little.

Half an hour before cooking, remove the chops from the brine, discard the liquid and pat the meat dry with kitchen paper. Put the chops on clean kitchen paper, cover and let them come to room temperature.

Meanwhile, to make the mash, peel and cut the potatoes into 2.5cm pieces and cook in boiling salted water for 10 minutes, or until soft. Drain well. Heat the milk to just below boiling point. Mash the potatoes with the butter before gradually adding the milk until it’s smooth. Stir in the mustard and keep warm.

Heat a frying pan, large enough to hold both chops, over a medium heat. Smear the chops with a little oil. Using tongs, sear the fatty edges first for a minute until golden. Fry on one side for 3 minutes, then turn and fry for another 3 minutes. Add the butter and any remaining oil and baste the chops on both sides for around a minute, or until they are a delicious golden colour. Transfer to a plate and allow to rest for 5 minutes. Any juices that ooze from the chops can be stirred into the sauce as you reheat it. Serve the chops with the mustard mash, apples and sauce and top with the crispy greens served cold, or oven warmed for 1 minute.