Not one but TWO awesome Sorted twists in this recipe! To go with our chunky pork chops we first mull some cider with the usual flavours and use it to braise the red cabbage. THEN we coat fluffy potatoes in polenta to make them extra crispy....they really are the best ever roasties!
Chuck the sugar, cinnamon, anise, cloves, juice of the orange, lime and lemon, and the vanilla pod into a large saucepan. Pour over 200ml of the cider and bring to a boil. Dissolve the sugar in the cider and bubble it away for 5 minutes until slightly syrupy. Add the rest of the cider, bring to a simmer and let it infuse for 5 minutes. Turn off the heat and leave for 10 minutes.
Shred the cabbage, dice the apple, peel and slice the onion. Heat the butter in a saucepan and chuck in the cabbage, apple and onion. Pour in about half of the mulled cider and cover. Cook for 1 hour over a very low heat.
Peel and halve or quarter the potatoes, depending on the size. Throw the potatoes into a pan of cold salted water and heat to a boil. Cook the potatoes for 4-5 minutes until just soft at the edges then drain into a sieve. Shake the potatoes in the sieve until the outsides are rough.
Preheat the oven to 220ºC.
Grab a bowl and toss the potatoes with oil, salt, pepper, thyme and rosemary. Scatter over the polenta and toss again to get an even coating on all of the potatoes. Tip them onto a roasting tray and drizzle with a little more oil. Place in the oven for 30 minutes, turning half way through, until golden brown.
Season the pork chops and fry on both sides until golden brown and rendered fat. Remove the pork from the pan and place onto a baking tray. Stick it in the oven for 10 minutes.
Keep the pan for the pork on the heat and pour in the remaining mulled cider and let it bubble away until it reaches a saucy consistency. Serve the pork on top of a big pile of cabbage. Grab plenty of roast potatoes, lots of sauce and tuck in! Serves 4