Pork chop with red cabbage and apple and rosemary potatoes

Ingredients

For 1 serving

• Pork chops160 g
• Red cabbage150 g
• Apple0.5
• Apple cider vinegar1 tablespoon
• Cloves0.2 g
• Potatoes180 g
• Rosemary1 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: October – February

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into cubes of about 2 cm and toss in a roasting tin with half the oil, the rosemary and a pinch of salt; roast for 30 minutes, turning halfway, until golden.
2. Meanwhile core the red cabbage and cut it into thin strips; wash and core the apple and dice it.
3. Put the cabbage and apple in a casserole with the cloves, vinegar, a pinch of salt and a little water, cover and braise over medium-low heat for 25 minutes, stirring now and then, until the cabbage is soft and glossy; remove the cloves.
4. For the last 10 minutes heat the remaining oil in a frying pan over medium-high heat and cook the chop for 4–5 minutes per side, until browned and no longer pink near the bone; season with salt and pepper.
5. Serve the chop with the cabbage and potatoes.