Honey Mustard Pork Chops With Apple Slaw

Ingredients

• 2 pork loin chops
• 1 tbsp wholegrain mustard
• salt and pepper
• 2 tbsp honey
• 1 tbsp olive oil
• ¼ red cabbage, finely shredded
• 1 carrot, grated
• 1 tbsp cider vinegar
• 1 eating apple, cut into matchsticks
• 2 tbsp mayonnaise
• 1 lemon, zest and juice
• 10 g flat-leaf parsley, chopped

Method

1. Mix 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. Heat 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. Sear 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. Brush the chops generously with the honey-mustard glaze and cook for 1 minute per side, until the glaze bubbles and catches at the edges into sticky caramel. Pull at 75°C for 30 seconds internal; the temperature carries up to 75°C for 30 seconds as they rest. Lift onto a warm board and rest for 3 minutes; this is important, the juices need to settle back into the meat.
5. While the chops rest, toss the apple matchsticks, shredded red cabbage and grated carrot in a bowl with the mayonnaise and cider vinegar. 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. Splash 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. Plate the chops with the slaw piled alongside, scatter the parsley over the meat, and squeeze a lemon wedge over the top; the acid keeps the dish balanced.