Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C, or 200 °C for a fan oven. Cut the potatoes into pieces about 3 cm in size and toss them with 20 ml of oil, 3 g of salt, and the thyme leaves. Spread them in a single layer on a baking sheet and roast for 30–35 minutes, turning them after 20 minutes. They should be golden and crisp around the edges.
Cook the green beans
Bring 1500 ml of water to a boil in a pot. Add the green beans and cook for 5–6 minutes, until tender but still firm and bright green. Drain them and toss with 1.5 g of salt.
Sear the pork chops
Pat the pork chops dry, season both sides with 2 g of salt, and sprinkle with half of the ground black pepper. Heat the remaining 10 ml of oil in a large pan. Sear the meat over medium-high to high heat for about 3 minutes per side. Then reduce the heat, cover the pan, and cook for another 2–4 minutes, until the internal temperature in the thickest part reaches 70 °C. Transfer to a plate and let rest for 3 minutes.
Make the apple sauce
Pour off any excess fat from the pan, leaving the browned juices, and add the finely chopped shallot. Stir for 2 minutes, until softened. Pour in the apple cider and let it reduce for 3–4 minutes, to about half its volume. Add the stock, cream, and mustard, and stir at a gentle simmer for another 3 minutes. Remove from the heat and stir in the butter, apple cider vinegar, remaining salt, and remaining pepper. The sauce should be creamy, not too thick.
Serve
Divide the roasted potatoes and green beans among plates. Add the pork chops and spoon the apple sauce over them. Serve immediately while the chops are warm and the potatoes are crisp.
