Pork Chops With Mashed Potatoes And Slow-Cooked Cabbage

• 1/4 lb cooked ham, diced
• 5 tbsp oil, divided
• 1 None cabbage (about 2lb), cut into strips
• 4 None pork chops (about 6oz each)
• 1 1/4 cup vegetable stock
• 2/3 cup sour cream
• 2-3 tbsp wholegrain mustard
• 1-2 tbsp corn starch, mixed with water to a paste
• 1/2 cup ml reduced-fat milk
• 1/3 cup instant mashed potato
• 1 tbsp butter, softened
• 4 sprigs fresh flat-leaf parsley, chopped

1. Place ham and 3 tbsp oil in a Dutch oven. Stir and heat, then remove 1 tbsp ham and set aside. Add the cabbage to the Dutch oven and cook for 10 mins, turning often. Season with salt and black pepper.
2. Heat 2 tbsp oil in a frying pan and fry the pork for 2 mins on each side. Remove from the pan and keep warm. Add the stock and sour cream to the juices in the pan and bring to a boil. Stir in the mustard, then the corn starch paste and bring to the boil again. Simmer for 1 min. Season with salt and black pepper. Keep warm.
3. Bring 1 2/3 cup salted water to the boil. Remove from the heat and stir in the milk. Stir in the instant mash with a wooden spoon. Stir in the butter.
4. Arrange the cabbage and pork on a platter. Drizzle over some of the sauce and sprinkle with half the parsley. Spoon the mash into a bowl and sprinkle with the reserved ham and remaining parsley. Serve with the remaining sauce.

oil, cabbage, pork chops, vegetable stock, sour cream, wholegrain mustard, corn starch, milk, instant mashed, butter, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19448 (may not work)