Pork Chops With Mashed Potatoes And Slow-Cooked Cabbage - cooking recipe

Ingredients

1/4 lb cooked ham, diced
5 tbsp oil, divided
1 None cabbage (about 2lb), cut into strips
4 None pork chops (about 6oz each)
1 1/4 cup vegetable stock
2/3 cup sour cream
2-3 tbsp wholegrain mustard
1-2 tbsp corn starch, mixed with water to a paste
1/2 cup ml reduced-fat milk
1/3 cup instant mashed potato
1 tbsp butter, softened
4 sprigs fresh flat-leaf parsley, chopped

Preparation

Place ham and 3 tbsp oil in a Dutch oven. Stir and heat, then remove 1 tbsp ham and set aside. Add the cabbage to the Dutch oven and cook for 10 mins, turning often. Season with salt and black pepper.
Heat 2 tbsp oil in a frying pan and fry the pork for 2 mins on each side. Remove from the pan and keep warm. Add the stock and sour cream to the juices in the pan and bring to a boil. Stir in the mustard, then the corn starch paste and bring to the boil again. Simmer for 1 min. Season with salt and black pepper. Keep warm.
Bring 1 2/3 cup salted water to the boil. Remove from the heat and stir in the milk. Stir in the instant mash with a wooden spoon. Stir in the butter.
Arrange the cabbage and pork on a platter. Drizzle over some of the sauce and sprinkle with half the parsley. Spoon the mash into a bowl and sprinkle with the reserved ham and remaining parsley. Serve with the remaining sauce.