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Serves 1
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To serve:
- 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.
Nutrition Facts
Per serving: 691kcals, 28.3g fat (12.6g saturated), 75.7g carbs (30.1g sugars), 27g protein, 27g fibre, 0.615g sodium
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