1 small cooking apple, peeled, cored and chopped
1 medium potato, peeled and roughly chopped
Salt and black pepper
Knob of butter
1 tsp fresh thyme leaves
40ml milk, warmed
1 tsp olive oil
1 pork chop
40ml cider (or white wine)
1 tsp wholegrain mustard
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Place the chopped apple and potato in a pan. Add just enough water to cover and a pinch of salt, then put the lid on and bring to the boil. Turn down the heat and simmer for 10 minutes until soft.
- Drain the apple and potato well. Return to the pan and steam dry for one minute, shaking the pan, then mash until smooth. Add a knob of butter and the thyme and just enough of the warm milk to give a smooth consistency. Season to taste with salt and pepper.
- Meanwhile, heat the oil in a small ovenproof pan over a high heat. Pat the pork chop dry with kitchen paper and season on both sides. Use tongs to hold the fat of the chop against the pan for 2-3 minutes until golden, then sear for 3-4 minutes per side.
- Transfer the pan to the oven and cook for 5-6 minutes or until the pork chop is completely cooked throughout. Place the chop on a plate, tent loosely with foil and set aside to rest for 10 minutes.
- Return the pan to a medium-high heat and add the cider. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the cream and mustard and season to taste. Allow to reduce by about half.
- Serve the pork chop with the mash and pan sauce and your favourite green vegetables.
Per serving 691kcals, 28.3g fat (12.6g saturated), 75.7g carbs (30.1g sugars), 27g protein, 27g fibre, 0.615g sodium