- 2 large or baking potatoes, cut into thin wedges
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ red cabbage (approx 350g/12oz), core removed and finely sliced
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 1 onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp cranberry sauce
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 apple, peeled, cored and chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 tsp wholegrain mustard
- 4 pork loin chops, approx 140g/5oz each
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
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Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.
Making it quicker or superhealthy
Instead of red cabbage, shred up Savoy cabbage or winter greens and stir-fry for 2 mins before adding the cranberry sauce and apple. Cook for 3-5 mins until tender. To make it super healthy, trimming the chops of all their excess fat will reduce the amount of saturated fat per portion to 4.5g.