Roasted Pork Chops with Rosemary and Braised Cabbage

Cooking these pork chops in a skillet makes a fast, fun, no-fuss dinner.

3 Tbsp. extra-virgin olive oil
4 small pork chops, bone-in
sea salt
black pepper, freshly ground
8 small cloves garlic
4 sprig fresh rosemary
1 red onion
1 small head red cabbage
2 tsp. sugar
4 Tbsp. balsamic vinegar
1 apple, peeled and chopped

Heat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat 2 Tbsp. oil in a large oven-safe skillet over medium-high heat. Season the pork chops with ½ tsp. each salt and pepper and cook on one side until golden brown, 3-4 minutes.

Turn the chops, scatter the garlic and rosemary around the chops and cook for 2 minutes more.

Transfer the skillet to the oven and roast until the chops are just cooked through, 6-8 minutes. Let the chops rest for 5 minutes before serving.

Meanwhile, heat the remaining Tbsp. oil in a second large skillet over medium heat. Add the onion and ½ tsp. each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.

Add the cabbage, sugar, 2 Tbsp. vinegar and 3 Tbsp. water and apples. Simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10-12 minutes; stir in the remaining vinegar.

Serve with the pork chops, garlic and rosemary.

Makes 4 servings.