Apple, Pork Loin & Cabbage

_INGREDIENTS:

• 900g pork loin
• Salt and black pepper
• 30g butter
• 1 Tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, sliced
• 3 cups chopped green cabbage
• 1 large apple or 2 small apples, sliced
• 500ml chicken stock
• 300ml sour cream

_{INSTRUCTIONS:}

1. Slice the pork loin into 5–6 thick chops and season well with salt and pepper.
2. Heat the butter and oil in a large frying pan over medium–high heat. Sear the pork chops for 2–3 minutes on each side until golden, working in batches if needed (they'll finish cooking in the sauce). Set aside on a plate.
3. Reduce the heat to medium and add the onions to the same pan. Cook for 5 minutes until softened and lightly caramelised, then add the garlic and cook for another minute.
4. Add the cabbage and stir everything together. Cook for 2–3 minutes until the cabbage begins to soften.
5. Add the apple and cook for another 1–2 minutes.
6. Pour in the chicken stock, bring to a simmer and cook for 5 minutes to reduce slightly.
7. Reduce the heat to low and stir through the sour cream until combined. Keep it at a gentle simmer from here so the sauce doesn't split.
8. Return the pork chops and any resting juices to the pan. Simmer gently for 8–10 minutes, turning the chops halfway, until the pork is cooked through and the sauce has thickened slightly. Taste and adjust the seasoning.
9. Serve with mashed potatoes, spooning plenty of the apple, cabbage and sour cream sauce over the top.

‍