• 50 g (1¾ oz) butter
• ½ teaspoon celery salt
• 500 g (1 lb 2 oz) Chinese cabbage (wong bok), thinly sliced
• 250 ml (9 fl oz/1 cup) apple cider
• 1 tablespoon olive oil
• 4 pork chops
• 1 small handful curly parsley, chopped

Preheat the oven to 180°C (350°F). Put the butter in a saucepan over medium-high heat and cook for 2-3 minutes, or until the butter begins to darken. Add the celery salt, cabbage and apple cider. Stir a few times, then reduce the heat to low, cover and cook for a further 5 minutes.

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 cook in the oven for a further 8 minutes, or until cooked through.

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.