Ciders, both apple and pear, have been having a bit of a small brewery renaissance over the past few years, so I thought it would be nice to use some of these newer, full-bodied ciders in a simple pork dish. I’ve let the cider do all the talking here, but if you prefer a sweet, fruity accompaniment for your pork, then add
Meanwhile, preheat a barbecue plate or non-stick frying pan to medium. Rub the olive oil over the pork chops. When the barbecue or pan is hot, cook the chops for 2 minutes on each side. Transfer to a baking tray and
Transfer the pork chops to four warmed serving plates and spoon the cabbage over the top. Sprinkle with the chopped parsley and serve with a side dish of buttery boiled new potatoes.
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