Our Native Breed Pork Chops are a classic cut of meat which have really stood the test of time. Supremely versatile and can be enjoyed throughout the seasons, we really love this winter take on pork chops, with the cider sauce adding real depth of flavour and warming undertones to the dish. 

The chops are super easy to cook, and the butter caramelises the fat to a beautiful, golden colour, while the meat remains tender in the middle. The hispi cabbage adds a touch of sweetness to the dish, creating the perfect combination of sweet and savoury. Bon appetit! 



  • Reduce the cider by half, add the capers and set to one side. 

    Set a heavy based frying pan on a medium heat. Add the pork chops to the pan fat side down. Render the fat until it is golden and crisp. Turn the pork chops face side down and cook on each side for 4 minutes until golden brown on each side. 

    Cut the cabbage into 4 thick wedges and add to the empty pan with the 25g butter and garlic cloves. Cook on each side until golden and caramelised on the outside and tender in the middle. 

    Heat the cider and caper mixture again and whisk in the butter to form a rich emulsified sauce. 

    Carve the pork chop and serve with the cabbage and cider sauce. 

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