Pork chops with chutney sauce and greens

Method

1. Put a medium pan of water on to boil, and place a wide frying pan over a medium-high heat. Season the pork loin chops, add to the hot pan and cook for 4-5 minutes each side, until browned and just cooked through. Set aside on a plate to rest.
2. Add the dry cider to the frying pan and bubble for 1 minute, until reduced by half. Stir in your favourite chutney and cook for 1 minute, until thickened. Keep hot over a low heat, stir in the resting pork juices and season to taste.
3. Meanwhile, add the spring cabbage, shredded and washed, to the pan of boiling water and cook for 2 minutes, until al dente. Drain well and toss with a knob of butter and some seasoning.
4. Divide between plates, spoon over the chutney sauce and pile the buttered greens alongside. Serve with boiled new potatoes, if you like.