Honey Mustard Pork Chops With Apple Slaw

• 2pork loin chops
• 1 tbspwholegrain mustard
• salt and pepper
• 2 tbsphoney
• 1 tbspolive oil
• ¼red cabbage, finely shredded
• 1carrot, grated
• 1 tbspcider vinegar
• 1eating apple, cut into matchsticks
• 2 tbspmayonnaise
• 1lemon, zest and juice
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Mix the honey and wholegrain mustard in a small bowl until glossy and loose enough to brush. Pat the pork chops bone-dry with kitchen paper, season generously with salt and pepper on both sides.
2. 2Heat the olive oil in a stainless or cast-iron pan over high heat until it shimmers and just begins to smoke. Lay the chops in away from you with space between them; don't crowd the pan, or they'll steam instead of sear. If your pan is small, do them one at a time.
3. 3Sear undisturbed for 3 minutes per side until deeply mahogany with a proper crust and the fat strip along the edge has rendered to gold.
4. 4Lower the heat to medium before brushing the chops with the honey-mustard glaze, then cook for about 1 minute per side until sticky and caramelised. Check the thickest part reaches 75°C for 30 seconds; cook longer over a gentle heat if needed so the honey does not burn. Lift onto a warm board and rest for 3 minutes to let the juices settle.
5. 5While the chops rest, toss the apple matchsticks, shredded red cabbage and grated carrot in a bowl with the mayonnaise, cider vinegar, lemon zest and half the lemon juice. Add a good pinch of salt and pepper, then taste; it should taste sharp enough to cut through the sweet glaze. A second pinch of salt usually wakes the cabbage up.
6. 6Splash any resting juices from the board back into the warm pan, swirl them through the last smears of glaze, and spoon that glossy little pan sauce over the chops.
7. 7Plate the chops with the slaw alongside. Scatter over the optional parsley if using, then taste and add the remaining lemon juice as needed.

Per serving

kcal

673

protein

37.9g

fibre

6.2g

carbs

41g

fat

40.7g