Michael and Rachel's

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Sticky Pork Chops with Cabbage Mash

Updated: 25 Apr 2015

Ingredients

  • 500g potatoes
  • 4 tbsp honey
  • 3 tbsp light soy sauce
  • 2 pinches chilli flakes
  • 2 pork chops
  • 1 small savoy cabbage
  • Milk, butter
  • 2 spring onions, sliced

Method

  1. Mix together the honey, soy sauce, and chilli flakes in a roasting dish. Add the pork chops and coat in the mixture. Leave to marinade in the fridge.
  2. Preheat the oven to 190C. Put the chops in the oven and roast for about 25 minutes, turning and basting with the sauce a couple of times during cooking.
  3. Peel and chop the potatoes and place in a large saucepan of salted water; cover and bring to the boil. Simmer until tender, about 15 minutes (once boiling).
  4. When the potatoes are done, use a slotted spoon to transfer them to another saucepan. Bring the cooking water back up to the boil and cook the shredded cabbage for 2-3 minutes until just tender.
  5. While the cabbage cooks, mash the potatoes and season well. Drain the cabbage and stir into the mashed potato, along with the sliced spring onions.
  6. Serve the chops with the roasting juices drizzled over the top. Sweetcorn makes a nice side dish, as would green veg e.g. sugar snap peas.