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Pork chops with apple and cabbage

Why it worksThe vinegar keeps red cabbage red instead of blue-grey, and its sourness balances the fatty pork.

Ingredients

• 500 g pork chops
• 500 g red cabbage
• 300 g apples
• 150 g onions
• 25 ml white wine vinegar
• 15 g honey
• 20 ml sunflower oil
• 600 g potatoes

Method

1. Take the pork chops out of the fridge and sprinkle them with salt. Meat that is not fridge-cold cooks more evenly.
2. Peel the potatoes, cut them into chunks and boil them for 20 minutes, until soft.
3. Meanwhile, slice the red cabbage and the onion thinly and cut the apple into small pieces. Put them in a pot with the vinegar, honey and 50 ml of water. Put the lid on and cook on low heat for 20 minutes, stirring now and then.
4. Heat the oil in a frying pan on medium-high heat. Fry the chops for 4–5 minutes on each side, until cooked through. Leave them on a plate for 5 minutes before cutting.
5. Drain the potatoes. Serve them with the pork chops and the cabbage.

A portion: about 740 kcal · 49 g protein · 62 g carbs · 31 g fat