Start by adding the olive oil to a pan and on a medium heat then add the shallots, sweat these off for a few minutes.

Next crumble the nduja in with the shallots, stir and break up with a wooden spoon until it is all softened and melted slightly.

Next add the sliced cabbage and gently stir until it’s all mixed in then add the white wine and keep stirring until the wine has evaporated, add the stock and cook until the cabbage has softened.

Next add the red wine vinegar, this will give a nice sour flavour which works wonderfully with the slight heat from the nduja, continue cooking the cabbage until the stock has reduced and thickened slightly.

Now turn the heat down low, you don’t want to completely evaporate all the stock as you can use this as a sauce to go over the pork chop as you serve.

Now onto the pork chop. Try to buy a pork chop with a good amount of fat as this is where the flavour is and it will help with searing.

Season the pork chop heavily with salt and pepper as you will lose a lot of the seasoning during cooking, add it to a cold dry pan, turn on a medium heat and slowly render the fat, if the pork chop is very lean you can add a little oil to the pan, colour all sides and don’t forget the skin as you want to get some lovely crackling on it.

After cooking for a few minutes on each side add the sage and garlic to the pan, this will help perfume the pork, set the oven to 180c and when its reached temperature, place the pork in the oven for 5-8 minutes depending on thickness. Take the pork chop out and leave to rest for about 5 minutes.

To serve place the cabbage in the centre of the plate and don’t forget to reserve some of that lovely nduja stock, place the pork chop on top of the cabbage and drizzle the sauce over it. Serve alongside roast or mash potatoes. Enjoy!