Pan-Fried Pork Chops with Apples & a Miso-Cider Sauce

Method

Place the chops on a board and using a sharp knife, cut off the rind leaving a thin layer of fat on the chops. Chop the rind into 1-2 cm lardons.

Heat a large non-stick frying pan over a medium heat and fry the lardons for 8-10 minutes until crispy. Remove from the pan, drain on kitchen paper and season with a little salt.

If needed, add a little drizzle of oil to the same pan. Add the apples and cook for 3-4 minutes on each side until lightly golden but still firm. Transfer to a plate and set aside.

Pat the chops dry and season both sides. Increase the pan heat to medium-high and using tongs hold the chops fat-side down to sear for 3 minutes. Lay the chops down, add the sage and cook for 3-4 minutes on each side until golden brown. Add 200ml of cider, reduce the heat and simmer for 6-8 minutes or until the chops are cooked through, depending on the thickness of your chops.

Heat a deep-sided frying pan over a medium heat and add a drizzle of oil. Add the garlic and cook for 30 seconds until fragrant. Add the cabbage and a splash of water and sauté for 2-3 minutes or until tender. Season with salt and pepper. Keep warm.

Remove the pork from the pan to a large plate. Loosely cover and leave to rest for a few minutes while you finish off the sauce.

Increase the pan heat to medium-high and stir in the remaining cider. Bubble away for 3-4 minutes until reduced. Lower the heat and add the miso and butter, stirring for a couple of minutes until smooth and combined. Season with pepper, add the apples and any resting juices from the pork to the sauce to heat through for a minute. Plate up the chops, spoon over the apples and sauce and serve with the crispy lardons, greens and a creamy mash.