Skillet chops, cider-glazed apples, buttery mash and greens

$3.36/serving$3.46at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pork chop500 g
• potato4 ea
• apple2 ea
• yellow onion½
• spinach4 big handfuls
• butter4 tbsp
• whole milk½ cup scant
• apple cider vinegar4 tsp
• thyme leaves1 tsp dried

Method

1Mash first

• •Cover the potatoes with cold salted water in a pot and bring to a boil.
• •Cook 15 minutes until a knife slides through easily.
• •Drain the potatoes well.
• •Mash with 2 tbsp of the butter and the warm milk.
• •Season with salt and keep warm.

2Sear the chops

• •Season the pork chops generously with salt and pepper.
• •Heat 1 tbsp oil in a heavy skillet over medium-high heat.
• •Sear the chops 4 to 5 minutes per side to 145F.
• •Stand the chops on the fat edge for the last minute to render.
• •Let the chops rest on a plate under foil.

3Apples & pan sauce

• •Melt 1 tbsp of the butter in the same pan over medium heat.
• •Add the onion and apple wedges cut side down and cook 5 minutes until golden.
• •Splash in the apple cider vinegar and add the thyme, scraping up the browned bits.
• •Add any resting juices from the chops and bubble 1 minute.

4Spinach

• •Push the apples to one side of the pan.
• •Add the last 1 tbsp of butter and the spinach.
• •Wilt 1 to 2 minutes with a pinch of salt.

5Plate

• •Spoon a cloud of mash onto each plate.
• •Lean a pork chop against the mash.
• •Spoon the apples and onions over the chop.
• •Tuck the spinach alongside.