Pork chop with white beans, rosemary, and apple

Ingredients
- 4 pork chops
- pork seasoning (1 tsp each salt, ground cumin, ground coriander seeds, smoked paprika, mustard powder, and a few grinds of black pepper)
- 1/4 head red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 2 green apples, diced
- 1 large sprig of rosemary, finely chopped
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 500ml (approx. 2.1 cups) chicken stock
- salt and pepper, to taste
- 500g (2 cups) cooked white beans
- dill, for garnish
- optional: fennel pollen, for garnish

Method
1. To prepare the white beans and cabbage, heat the olive oil in a pan. Once hot, add the onions and sauté for 3 minutes.
2. Add the rosemary and season with salt.
3. Incorporate the cabbage, vinegar, and stock, seasoning again with salt and pepper. Simmer for 10 minutes.
4. Season the pork chops and grill over medium-high heat for 6-8 minutes on each side. Allow them to rest for 6 minutes after cooking.
5. Once the cabbage has simmered for 10 minutes, stir in the apples and white beans. Heat until the beans are warmed through.
6. To serve, plate some of the bean mixture, garnish with dill, and place a pork chop on top.
7. Drizzle with a splash of high-quality olive oil. Enjoy!

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