Today I'm making this for 3 people, but you can easily modify the proportions.
Preheat your oven to 200°C (or whatever that is in Fahrenheit)
Rinse your pork chops with water and pat try with a paper towel, then and lay them on an oven tray
Using a sharp knife, carefully score the skin. Try to just make slits in the skin without cutting all the way through the fat. Leave a couple of centimetres (about an inch) between slits.
See the cut on the left? That's too deep. The little cut on the right is what you're aiming for.
Sprinkle the chops with sea salt and drizzle with olive oil. Do this on both sides, then rub the salt and oil into the meat. Use your hands!
Make sure you rub it into the skin really well to produce lovely crackling
Now pop the meat into the oven while you prepare the accompaniment
Get your yummy, fresh RED veggies (and fruit)
Chop the tops and ends off the beetroot and peel the skin
Cut in half...
Then half again
Now cut in an angle so that you end up with small wedges
Peel your onion and cut in half, then cut into thirds lengthwise
Slice in thick chunks
Heat some oil in a pot on high. I'm using grapeseed oil and coconut oil.
Pop in the onion with a sprinkle of sea salt
Sauté until the onion starts to become translucent, but don't let it brown. I find the coconut oil cooks the onion nicely without letting it burn. It's also very good for you!
Now add your beetroot wedges and give it all a good stir. Turn the heat down to medium.
Wash your apples. Leave the skin on and cut around the core.
Like you did with the beetroot, cut the apples into wedges.
Speaking of beetroot, let's give the pot another stir. The is beetroot starting to soften and emit it's juices, and the pot is turning pink!
Now would be a good time to check on the pork. Yep, time to flip them over and let the other side catch a tan. Back in the oven they go!
Add your apple wedges to the pot and stir
Now drizzle a bit of honey. A teaspoon will do.
Add a good splash of red wine vinegar. I'm actually using some special spiced cherry vinegar this time, why not! You could also try balsamic vinegar or some cheap red wine that you opened 3 days ago!
Stir and watch your apples turn pink 🎀
Now get your hunk of cabbage and cut it into thirds, lengthwise
Slice into thick chunks
Add to the pot and stir. Cook for another couple of minutes, until everything is soft but still a bit crunchy
Chops are ready! Check out that crackling - yum! If you can, let your meat rest for a couple of minutes.
Serve hot and fresh. The acidity of the veg cuts through the richness of the fat, and the sweet flavours complement the simply seasoned pork so nicely 😄
⚠ Remember not to freak out when you go to the toilet later and you see lots of red! It's just the beetroot (hopefully)...