GLAZED PORK CHOPS WITH GARLIC AND CARAMELISED ONION MASH

Prick the potatoes all over then place them into the microwave. Microwave for 10-12 minutes, until soft through.
Put a small saucepan over a medium-low heat and add the milk, cream and butter. Leave the butter to melt then remove from the heat.
While the potatoes cook preheat a frying pan over a high heat. Rub the pork chops in 1 tbsp of the mayonnaise and season well with salt and pepper.
Lay the pork in the pan and cook for 3-4 minutes, until it turns a deep golden brown. Flip and repeat on the other side. While the pork cooks, peel, core and dice the apple. Cut out the core from the cabbage then thinly slice the leaves.
Transfer the pork to a plate, cover with tin foil and leave it to rest. Keep the pan over a high heat and add the walnuts. Cook for a minute then add the cabbage and apple. Fry for another 2 minutes then pour in 25ml of water. Let it steam for a final 2 minutes then remove from the heat.
Cut the hot potatoes in half lengthwise and scoop the flesh into a medium saucepan.
Add half of the milk and butter mixture to the potatoes, mash until smooth, then fold in the rest. Add the remaining 2 tbsp of mayonnaise and gently incorporate it.
Scoop a generous portion of mash onto your serving plates. Place the pork and the cabbage alongside the mash. Keep any liquid in the frying pan bubbling and pour in the cider and chicken stock. Let it bubble for 1-2 minutes, until slightly thickened, then pour it over the dishes. Serves 2.