Classic Pork Chop Green Apple Sauce and Mashed Potato

Sugar Syrup 

1.  Combine the water and the sugar in a small saucepan and boil for 10 minutes 
2. Remove from the heat and cool completely.  

Mash: 

1. Preheat the oven to 200°C/180°C fan. 
2. Place whole potatoes in a roasting tray and bake until tender (30–40 minutes depending on size). 
3. Allow to cool slightly, then slice in half and scoop out the centres into a bowl. 
4. Pass the potato flesh through a ricer into a large bowl. 
5. Beat in the butter, then add the cream,  transfer to a saucepan and beat over a low heat until smooth. Season to taste. 

Spring Greens: 

1. Place the shredded cabbage into a medium saucepan, add a splash of water and the butter and cook over a low heat until cooked through but still with a bite. 
2.  Season with salt and pepper. 

Pork Chops 

1.  Season the pork chops with salt and pepper. Score the rind into the fat. 
2.  Heat 1tbsp of vegetable oil in a cast iron pan over a low-medium heat and render the fat until crisp. 
3. Increase to high heat and colour both sides for 90 seconds to 2 minutes each side depending on thickness, 
4. When turned over, add 1 tbsp butter, 2 crushed garlic cloves, and 2 sage leaves. Baste and cook to medium. Leave to rest. 

Apple Sauce: 

1. Cut the apples into small chunks and place into a small food processor.
2. Pour enough of the sugar syrup to almost cover the apples, add a good squeeze of lemon. Blitz on high until you have a smooth bright green sauce.