Honey and mustard-glazed pork chop with roasted cabbage and apples
YOU WILL NEED
2 tbsp Dijon mustard 2 tbsp organic honey Salt Black pepper ½ tsp dried thyme 2 bone-in pork chops 1 tsp garlic powder ½ small white cabbage 2 large Jazz apples Olive oil
DIRECTIONS
■ To make the honey and mustard glaze, add the mustard, honey, a pinch of salt and black pepper and dried thyme to a bowl and mix. Leave for 30 minutes.
■ Preheat the oven to 180°C/Gas Mark 4. Season both sides of the pork chops with salt, pepper and garlic powder. Generously brush with the honey and mustard glaze. Place them on a baking tray and cook in the oven for 45 minutes, depending on the size of the chops.
■ Meanwhile, cut the cabbage into smaller pieces and the apples into segments. Scatter onto a baking tray and drizzle with olive oil to coat. Season and cook in the oven for 30 minutes.
■ Remove the pork chops from the oven once golden brown and sizzling. Plate up the Jazz apples and cabbage and lightly brush with the remaining honey and mustard glaze. Top with the pork chops and a sprig of fresh thyme, to serve.
Image and recipe courtesy of Mansfields, Nickle Farm, mansfields.net