4 pork chops
1/4 cup Apricot jam, smooth or chunky
1/4 cup coarse-grained or Dijon mustard
1 smallish red cabbage, chopped/shredded (check size to determine portion size as it varies)
1 small onion, diced
1 tsp caraway seeds
half a cup verjuice or apple cider vinegar
2 tsp brown sugar
3-4 medium potatoes, peeled and cut into quarters
10 fresh sage leaves, chopped
60 g butter
a dash of milk or cream
salt and pepper
The glaze: Combine jam and mustard in a small bowl. Add some salt and pepper. Mix well. Coat the pork chops with the glaze.
Cook the potatoes: Put the potatoes in a pot, cover with cold water, add a good pinch of salt and bring to the boil. Cook till soft (about 15 to 20 minutes).
Now for the Cabbage: Over medium heat, sautee the onion in some olive oil in a medium-sized pot or pan. Add the cabbage, stir through and saute till it wilts, 3-5 minutes. Add the verjuice, caraway seeds and sugar, put on the lid, and steam for another 10 minutes, or till cooked (stir occasionally). Season with salt and pepper.
Back to the pork: Heat your grill to medium-high (oven temp 200 degrees celsius). Cook the pork chops for approximately 8-12 minutes till cooked but still juicy, turning halfway and glazing again in the last 5 minutes. If the weather permits, light a fire and braai the chops, unquestionably the best cooking method by far!
Finish the mash: Heat a saucepan, add the butter, and cook till it starts to foam. Add the sage leaves and turn down the heat. Keep an eye on this and cook till the butter starts browning and the sage leaves start looking crisp. Remove from the heat. Drain the potatoes, and mash together with the sage butter and a little milk. Season well with salt and pepper.
Serve the chops accompanied by sage mash and braised cabbage. Add an ice cold beer and life doesn’t get much better!