Max Rocha's Pork Chop and Colcannon

Method

1. For the pork chop:

2. Take the pork chop out of the fridge 30 minutes before cooking to allow it to come to room temperature.

3. When ready to cook, score the skin and fat of the chop with a serrated knife and season liberally with salt. Heat the oil in a cast iron frying pan until hot, then add the chop fat side down and cook over high heat until all the fat has rendered but not burnt (you may need to hold it in place with tongs to do this).

4. Lay the chop down in the pan and sear for 4 minutes on each side, then add the butter and baste until cooked through (the internal temperature should reach 65°C/149°F on a meat thermometer). Remove the chop from the pan with its cooking juices and leave to rest.

5. Meanwhile, wipe out any excess fat from the pan, add the butter, garlic and thyme for the sauce and cook for 3 minutes until softened, then pour in the dry cider and cook for 5 minutes, scraping up any browned bits from the bottom of the pan and reducing the liquid by two-thirds. Pour in the stock and simmer for 2 minutes, then stir in the cream. Bring to the boil, then reduce to the consistency of pouring cream, about 5 minutes. Season to taste with salt and pepper.

6. Serve the pork chop with the sauce and colcannon.

7. For the colcannon:

8. Put the potatoes into a saucepan of salted water, bring to the boil and cook for 20 minutes, or until tender when pricked with a sharp knife.

9. While the potatoes are cooking, heat 1 tablespoon of the butter in a saucepan, add the cabbage and cook over a low heat for 8–10 minutes, or until soft, then season with salt and pepper and set aside.

10. In a separate saucepan, heat together the remaining butter and the milk. Drain the potatoes and return to their saucepan. Using a potato masher, mash the potatoes until smooth, then stir in the warm milk and butter. Add the cabbage and combine, then adjust the seasoning and serve warm.