Pork loins with a mustard and apple sauce on bubble and squeak mash

1. Method

2. For the mash
Add the potato and cabbage to a large saucepan of boiling hot water and crumble in one stock cube. Bring to the boil and reduce heat and leave to simmer while you cook the pork and sauce.
Drain the water from the potato and cabbage and mash with a sprinkling of black pepper.
Divide equally among 3 plates.

3. For the Pork and Sauce

4. Spray a large frying pan with Frylight or Pam spray. Cook the onion and garlic on a low heat for about 8 mins until softened and golden brown.
Add the apple and brown sugar and stir continuously until the apple starts to go golden. Then remove the apple and onion mixture from the pan and set aside.
Spray the pan with some more Frylight or Pam spray and add the pork loins and cook until they start to go golden (repeating on both sides).
Add the about 150ml of the warm chicken stock and the mustard to the frying pan with the pork loins, leaving approx 50ml of the stock still in the jug and bring to the boil. Reduce the heat and return the apple and onion mixture to the frying pan and then simmer for approx 10 mins.
To the 50ml of stock remaining, stir in the 2 tablespoons of fromage frais. This will help to prevent it from splitting.
Drain the water from the potato and cabbage and mash with a sprinkling of black pepper.
Place a pork loin chop on top and some of the apple and onions. Until just the sauce is left in the frying pan.
Mix the remaining stock with the fromage frais into the frying pan with the rest of the sauce and pour this around your mash.