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1. Place pork cutlet skin side down in a frypan on a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden
2. Cook the cutlet on one side for 5 minutes then turn and cook for a further 4 minutes.
3. Add a little bit of oil or butter if needed
4. Set the pork aside and let it rest for 2 minutes before serving with colcannon and re-heated cider sauce

Colcannon 1 Portion

75g Potato
75g cabbage chiffonade
25g leeks
75ml milk
20g butter
5g Chives chopped

1. For the colcannon, shred cabbage and cook quickly in boiling water, drain in colander.
2. Cook and mash potato
3. Slice leeks and simmer in milk until just cooked
4. Mix in the potatoes, cabbage, chopped chives and butter and seasoning reserve for service

Cider Sauce

120ml apple cider
30ml calvados/brandy
100ml jus
1 apple

1. Peel and turn apples
2. Add to cider
3. Slowly poach apples, remove
4. Continue to reduce by half add jus and reserved apples
5. Serve with pork cutlet and colcannon