The best friends of pork, apple and cabbage meet again in those low carb take on a family favourite.
Preheat the oven to 200C / 392F and grease a medium sized, deep baking dish,
Pat dry the pork chops and season with salt and pepper on both sides.
In a large frying pan over medium-high heat, heat the olive oil and seal the pork chops on both sides for 1 minute and set aside.
Add the butter and garlic to the frying pan. Once the butter is melted, add the sliced cabbage, red onion and garlic and saute for 4 - 5 minutes until wilted and butter has been soaked up.
Put the cabbage in the bottom of the baking dish and nestle the pork chops in.
In the same frying pan without cleaning, add the cider, dijon mustard and apple cider vinegar. Bring to the boil then turn heat to medium and let it simmer for 5 - 6 minutes or until reduced by half. Taste for salt and pepper (this will depend on the brand of cider and ACV used).
Pour the cider sauce over the pork and cabbage and nestle the lemon wedges around the chops. Bake for 20 - 25 minutes until the pork chops are just cooked and serve with fresh rocket and the roasted lemon wedges.