Name: Pork with cabbage, apple and mustard
Yield: 4
Ingredients: 2 tbsp olive oil; ½ onion, thinly sliced; 2 garlic cloves finely chopped; 500 gm cabbage, thinly sliced on a mandolin; 2 tsp Dijon mustard, plus extra to serve; 250 ml chicken stock (1 cup); 150 ml dry white wine; 1½ tbsp cider vinegar, or to taste; 3 thyme sprigs, plus extra leaves to serve; 4 rindless pork cutlets (220gm each); 2 Granny Smith apples, unpeeled, cut into julienne on a mandolin; Coarsely chopped flat-leaf parsley, to serve

Ingredients

2 tbsp olive oil

½ onion, thinly sliced

2 garlic cloves finely chopped

500 gm cabbage, thinly sliced on a mandolin

2 tsp Dijon mustard, plus extra to serve

250 ml chicken stock (1 cup)

150 ml dry white wine

1½ tbsp cider vinegar, or to taste

3 thyme sprigs, plus extra leaves to serve

4 rindless pork cutlets (220gm each)

2 Granny Smith apples, unpeeled, cut into julienne on a mandolin

Coarsely chopped flat-leaf parsley, to serve

Method

1.Preheat oven to 200C. Heat half the oil in a large ovenproof frying pan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add cabbage, stir until wilted, then add mustard, chicken stock, wine, vinegar and thyme, season to taste and bring to a simmer.

2.Meanwhile, heat remaining oil in a separate frying pan, add pork and brown all over(4-5 minutes). Place on top of cabbage mixture, transfer to oven and roast until pork is just cooked through (6-7 minutes). Discard thyme sprigs and serve pork and cabbage topped with apple, parsley and extra thyme.

Styling by Emma Knowles

Styling by Lucy Tweed