Pork chops is one of the most searched for recipes on the whole of the internet this year, so we thought, with your help, we'd come up with a brilliant option and flavour combination. Superb autumnal flavours and combos.
Grab the pork chops and prick all over with a fork or knife. Stir the cider vinegar, horseradish sauce, oil together with a pinch of salt and pepper. Brine the pork in the liquid, covered in the fridge for several hours.
Strip the leaves from the thyme. Peel and slice the onion, then core and chunk up the apples.
Boil the chicken stock with 100ml of water in a saucepan. Add the wild rice and simmer gently with a lid on for 30-35 minutes (or as instructed on the back of the packet). Chop the walnuts and chives roughly.
Preheat an oven to 200ºC. Heat the olive oil and butter in a frying pan over a fairly high heat, then remove the pork from the brine and fry for a couple of minutes on each side to gain a golden colour. Transfer to a baking tray and add the sliced onion, chopped apples and thyme into the same pan to cook in the butter for 2-3 minutes. Tip the contents of the frying pan onto the baking tray beside the chops, then sit the chops on top. Bake in the oven for 8-10 minutes, until just cooked through.
Remove the outer leaves from the cabbage and shred finely. Sauté in the previously used pan with a little oil, butter and a pinch of salt and pepper for 2-3 minutes.
Stir the walnuts, blueberries and chives into the rice once the grains have absorbed the liquid and are fluffy and cooked through. Serve the rice with cabbage as perfect sides to a pork chop, nestled on a pile of softened onions and apples. Serves 2