Pork chops and apple with kale mash

Preparation

Leave the Cox apples unpeeled, then core and cut each one into eight wedges. Remove and retain the leaves from the rosemary sprigs. Finely slice the salad onions. Peel and cut the potatoes into chunks. Shred the kale.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Boil the potatoes for 15-20 minutes until tender.
3. 3 Mash with the butter and milk; keep warm.
4. 4 Meanwhile, rub the pork with olive oil and fry in a hot pan for 2 minutes each side until browned (make sure you brown the fat too). Transfer the pork to a roasting tin.
5. 5 Off the heat, spoon the apples and juices over the pork, scatter with the rosemary and season. Bake for 15 minutes until the pork is cooked.
6. 6 Transfer the pork to a plate, cover with foil and leave to rest. Return the apples to the oven for 5-7 minutes until tender. Move on to the next step while you wait.
7. 7 Meanwhile, cook the kale for 4-5 minutes until just tender then drain and toss with the salad onions.
8. 8 Fold into the mash, season well and keep warm.
9. 9 Transfer the apples to the plate with the pork, and cover. Put the roasting tin on the hob, add the cider, bring to the boil, then bubble for 3-4 minutes, stirring until reduced by half.
10. 10 Stir in the crème fraîche and mustard, season and warm through. Pour over the pork, apples and kale mash to serve.