Pork chops...with chorizo cabbage

Experimental night tonight!  Good friend Cath's round for supper; having already sampled my cooking at TBCs Luncheon Club today, so two opportunities to poison the same person in way day is just too good to miss!!

Pork chops, from the exemplary Hayward's, were marinated in olive oil, chopped sage and thyme from the garden and half a dozen roughly chopped cloves of garlic.  These were briefly pan fried and then in a 180* oven for 45 minutes until the rind was lovely crisp and crackling like.

Meanwhile I was roasting some Vivaldi potatoes in goose fat.  They had about a 30 minute head start on the pork.

The experimental bit now.  In a pan I softened half a small onion in some butter and olive oil.  To this I added three medium heat yellow finger chillies, four finely chopped cloves of garlic and about 8" of 'chorizo piccante'.  Once all nicely softened I whacked the heat up to stir fry mode and added a diced apple and half a sweetheart cabbage which had been fairly finely shredded.  This was stir fried until the cabbage was the soft side of 'al dente'.  The chops, with their lovely crisp crackling were served on a bed of the cabbage with roasties on the side.

Seemed to work well but, in hindsight, I will add a dash of cream to the cabbage next time I do it...just to loosen things up a bit and make it more saucy.