Angela Hartnett's grilled pork chops with red cabbage and apple slaw recipe

For years in this country we ate watery pork from abroad. But thanks to chefs such as Fergus Henderson and Mark Hix, and producers such as Richard Vaughan from Huntsham Court Farm in Herefordshire, we now have some of the best pork in the world. Middle White, Old Spot or Saddlebacks are all delicious breeds to eat. The red cabbage salad – or winter coleslaw – goes perfectly with this and ideally you would prepare it a day ahead to marinate the cabbage really well. (Serves four) 200g red cabbage, shredded as finely as possible 2 cox's apples, cored and sliced 100ml olive oil, plus a glug more 25ml red wine vinegar 4 pork chops, 120g each Knob of butter 1tbsp fresh flat-leaf parsley, chopped Salt and pepper Put the cabbage in a bowl. Add the apple, olive oil and red wine vinegar and mix. Season well and put to one side (ideally in the fridge overnight). Heat 1 tbsp of olive oil in a griddle pan. Season the chops and cook, turning once, for about eight minutes in total, depending on thickness. Towards the end, add a knob of butter to caramelise the meat, then remove from the pan. Finish the salad with flat-leaf parsley and serve.