Ingredients (serves 2)

2 bone-in pork chops
1/2 small white cabbage
2 large JAZZ™ Apples
Olive oil
2 tbsp of Dijon mustard
2 tbsp of organic honey
½ tsp garlic powder
1 tsp of garlic powder
½ tsp dried thyme


Start off by making the honey and mustard glaze. First in a small bowl add the mustard, honey, pinch of salt, pinch of pepper and dried thyme. Give it a good mix and leave to one side for later.

Season both sides of the pork chops with a pinch of salt and pepper, garlic powder and then brush with the honey and mustard glaze. Be generous. Cook in the oven at 180°C for about 45 minutes depending on the size of the chop.

Make sure you glaze the chop every 10 minutes.

Take your cabbage and roughly cut into pieces and place them on a flat baking tray. Core your JAZZ™ Apples into segments and add to the tray. Drizzle some olive oil on top and ensure the apples and cabbage are nicely coated.

Season with a little pinch of salt and pepper and cook in the oven for 30 minutes.

Once the pork chop is golden brown and sizzling, take out of the oven. Serve your cabbage and JAZZ™ Apples on a plate and lightly brush with some of the leftover honey and mustard glaze. Place your pork chop on top and finish off with a sprig of fresh thyme.