We love a classic British dish and what could be more classic than pork chops and apple sauce? If possible, we think it can be made slightly better with homemade glazed apples! We have sourced the sweetest apples to bring out the most delicious flavour of the pork. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Pot
Pre-heat your oven to 200 degrees. Chop the potato into 2cm chunks (no need to peel) and pop into a pot of water with a generous pinch of salt. Put the pot on high heat and bring to the boil. Once boiling, reduce the heat to medium-low and gently cook for 20 mins.
Cut the apple into quarters, remove the pips and core and then chop each quarter in half lengthways again. You should end up with wedges. Remove the root from the spring onion and slice as thinly as possible.
Cut the sweetheart cabbage in half lengthways and remove the tough core. Slice into ½cm thick slices.
Heat a frying pan over medium heat and add a glug of oil. Season the pork with salt and pepper and when the oil is hot, cook for 2 mins on each side or until golden brown. Transfer your pork to a baking tray and roast in your oven for 10 mins. Tip: The pork is cooked when the centre is no longer pink. Keep the frying pan on medium heat and add your apple wedges to the pan.
Cook your apple wedges for 5-7 mins, turning frequently to make sure they colour evenly. When your apple wedges are browned, add the honey to the pan and cook for another minute. Roll your apple wedges around in your honey to make sure they are well glazed. Transfer your apple wedges to the baking tray in your oven to finish cooking with your pork.
Keep the same pan on medium heat and add the water (as specified in the ingredient list) and the chicken stock pot. Stir to dissolve the stock pot and then add the mustard and half of the crème fraîche. Stir well and bring gently to the boil. Remove from the heat and keep to one side. We will reheat this mustard sauce when we need it.
When your potato is nearly cooked, add your cabbage to the pot with your potato and cook for 3 mins more. Drain into a colander and then return to the pot off the heat. Season with salt and pepper and then add the remaining crème fraîche. Mash with a potato masher or fork (no need for it to be super smooth!) and then mix in your spring onion.
When your pork is cooked and your apple wedges softened, remove from the oven and leave your pork to rest for a couple of mins. Reheat your mustard sauce whilst your pork rests.
Serve a pork chop on top of a generous portion of your wedges and pop your apple alongside. Finish the plate with your mustard sauce. Enjoy!