Grilled Pork Shoulder Chop With Pickled Mustard Seeds And Cider Cabbage

Available for over a year

Recipe Pickled mustard seeds 1 tablespoon yellow mustard seeds 2 tablespoons cider vinegar Place the seeds in a small bowl and cover with vinegar. Cover and allow to sit at room temperature for 2 days before using 4 x 175g boneless shoulder chops 1 tablespoon oil ½ teaspoon smoked seasalt ( or regular seasalt) 2 teaspoons maple syrup 1 tablespoon cider vinegar 15g butter 1 shallot, finely chopped 200ml chicken stock 2 teaspoons pickled mustard seeds 1 teaspoon Dijon mustard 1 tablespoon chopped chives Mix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight. Heat a large pan until smoking hot and add the chops. Cook for 2 minutes each side then lower the heat and cook through gently. Remove from pan and set aside, covered in foil. Add the butter and shallots to the pan and cook until golden. Add the stock and reduce by half. Whisk in the mustard and then add the pickled mustard seeds. Add resting juices from pork and the chives and warm through. Check the seasoning. Slice the pork and spoon over the sauce. Cider Cabbage 1 sweetheart cabbage 1 tablespoon oil Salt and pepper 20g butter 150ml dry local cider Cut the cabbage in quarters through the root. Heat the oil in a large pan until smoking hot. Add the cabbage wedges. Cook until golden brown on both sides and add the butter. Turn to coat in the butter. Season with salt and pepper and add the cider. Cover with a lid, lower the heat slightly and cook for about 8 minutes or until cooked through. Boil to reduce any excess liquid. Serve with the pork and some mash.