Pan-Fried Pork Chops with Apples & a Miso-Cider Sauce - Ainsley Harriott

Ingredients

• 4 x 250g pork chops, bone-in, rind on
• 2 eating apples, each cut into 8 wedges
• oil, for drizzling, if required
• 1 sprig of fresh sage (or thyme)
• 250ml dry cider
• 1 tbsp white miso paste
• 20g butter
• sea salt and freshly ground black pepper
• 1 medium head savoy cabbage, shredded
• 1 small garlic clove, finely chopped or minced
• creamy mash, to serve