potatoes 2 large (about 500g),
peeled and cut into chunks
pork chops 2,
onion 1 large,
garlic 1 clove,
juniper berries 1/2 tsp,
plain flour 1 tsp
dry cider 300ml
Dijon mustard 1/2 tsp
cabbage or other greens 200g,
Boil the potatoes in salted water until tender. Drain, then mash with seasoning, a knob of butter and a splash of milk.
Heat 1 tbsp oil in a frying pan. Pick up the chops with tongs and hold fat-side down so the fat gets completely browned and crisp. Then sear for 3-4 minutes on each side until cooked through, really seared and brown. Take out of the pan and keep warm under foil.
Add the onion and garlic to the pan and cook, stirring occasionally, until golden and soft.
Add the juniper berries and cook for a minute. Sprinkle over the flour and cook for 2 minutes, then stir in the cider. Simmer for 2 minutes, then stir in the mustard. Simmer for 5 minutes until the sauce has thickened to a light gravy consistency.
Add back the chops and simmer gently to just heat through.
Steam the greens, then season and toss with a knob of butter. Serve the chops with a pile of mash and greens and the sauce spooned over.