Grilled pork chops with braised savoy cabbage and potatoes

Ingredients

For 1 serving

• Pork chops150 g
• Savoy cabbage250 g
• Potatoes150 g
• Onion30 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Remove the outer leaves and core of the Savoy cabbage, slice it into strips and wash it; peel and thinly slice the onion. Put a pan of water on to boil.
2. Heat half the oil in a lidded frying pan over medium heat, fry the onion for 3 minutes until translucent, add the cabbage and a splash of water, salt it, cover and braise over low heat for 20 minutes, stirring now and then, until soft.
3. Meanwhile peel the potatoes and cut them into chunks of about 3 cm; salt the water once boiling and cook them for 15 minutes, until easily pierced with a fork. Drain and dress them with the remaining oil, chopped parsley and a pinch of salt.
4. With 10 minutes to go, take the pork chops out of the fridge, snip the fat along the edge in a couple of places so they don't curl, and heat a griddle over high heat until smoking hot.
5. Cook the chops for 4 minutes per side without moving them, until well browned and marked by the griddle and just pink in the centre; season with salt and pepper at the end.
6. Serve the chops with the cabbage and potatoes.