Honey & Mustard-Glazed Pork Chop with Roasted Cabbage & Jazz Apples

Name: Honey & Mustard-Glazed Pork Chop with Roasted Cabbage & Jazz Apples
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 2 bone-in pork chops; ½ small white cabbage; 2 large JAZZ™ Apples; Olive oil; 2 tbsp of Dijon mustard; 2 tbsp of organic honey; 1 ½ tsp garlic powder; Salt and freshly ground black pepper; ½ tsp dried thyme

preparation 15 minutes
cook time 45 minutes
Serves 2

This tender pork chop is served with a honey and mustard glaze, and roasted cabbage and apples on the side. It's the ultimate weeknight dinner meal for the colder autumn months

Recipe provided by Jazz Apples UK

Ingredients Method

2 bone-in pork chops
½ small white cabbage
2 large JAZZ™ Apples
Olive oil
2 tbsp of Dijon mustard
2 tbsp of organic honey
1 ½ tsp garlic powder
Salt and freshly ground black pepper
½ tsp dried thyme

Preheat the oven to 180°C/Fan 160°C/ Gas 4. Start off by making the honey and mustard glaze. First in a small bowl add the mustard, honey, pinch of salt, pinch of pepper and dried thyme. Give it a good mix and leave to one side for later.

Season both sides of the pork chops with a pinch of salt and pepper, garlic powder and then brush with the honey and mustard glaze. Be generous.

Take your cabbage and roughly cut into pieces and place them on a flat baking tray. Core your JAZZ™ Apples into segments and add to the tray. Drizzle some olive oil on top and ensure the apples and cabbage are nicely coated. Season with a little pinch of salt and pepper.

Cook the pork in the oven at 180°C for about 45 minutes depending on the size of the chop. After 15 minutes, add the tray of apples and cabbage and roast for 30 minutes.

Once the pork chop is golden brown and sizzling, take out of the oven. Serve your cabbage and JAZZ™ Apples on a plate and lightly brush with some of the leftover honey and mustard glaze. Place your pork chop on top and finish off with a sprig of fresh thyme.

Main
Autumn

SERVE THIS WITH...

Balsamic Shallots with Celeriac Puree

Time 50 minutes

Time Serves 4-6

Parmesan Roast Potatoes

Time 35 minutes

Time Serves 4

Ingredients

2 bone-in pork chops

½ small white cabbage

2 large JAZZ™ Apples

Olive oil

2 tbsp of Dijon mustard

2 tbsp of organic honey

1 ½ tsp garlic powder

Salt and freshly ground black pepper

½ tsp dried thyme

Method

Season both sides of the pork chops with a pinch of salt and pepper, garlic powder and then brush with the honey and mustard glaze. Be generous.

Cook the pork in the oven at 180°C for about 45 minutes depending on the size of the chop. After 15 minutes, add the tray of apples and cabbage and roast for 30 minutes.