Gordon Ramsay's Pork Chops

Method

1. Remove the pork chop from the refrigerator and let it come to room temperature for about 10 minutes. Season generously with salt, pepper, and a drizzle of olive oil on all sides.
2. For the cabbage salad: thinly slice the red cabbage. Season with a pinch of salt, a drizzle of olive oil, and a splash of white wine vinegar. Let it marinate for 20 minutes.
3. Heat a non-nonstick pan over high heat. Place the pork chop in the pan and cook until a deep golden crust forms. Flip and add a knob of butter, crushed garlic cloves, and fresh marjoram sprigs. Baste the pork with the melted butter. Continue cooking to desired doneness. Remove and let rest.
4. In the same pan, discard excess fat. Add a small knob of butter and a drizzle of oil. Sauté finely chopped shallot until soft. Stir in 1.5 tablespoons whole grain mustard and 1 tablespoon Dijon mustard. Deglaze with a splash of brandy (flambé if desired). Add any juices from the resting pork and a splash of heavy cream. Stir and simmer to combine.
5. For the caramelized apples: in a separate pan, add a generous amount of sugar and a knob of butter. Cook until the sugar starts to caramelize. Add sliced Granny Smith apple, a pinch of cinnamon, a drizzle of honey, and a splash of water. Cook until the apples are tender and caramelized.
6. Return the pork chop to the sauce, turning to coat. Serve the pork with the sauce, caramelized apples, and the marinated red cabbage salad.