Shallot Peppercorn Pork Chops

Roast the potatoes: Wash and dry all produce. Halve the potatoes (or quarter them if they are large). Toss them on a baking sheet with drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-30 min.

Prep: Finely chop the shallot. Mince or grate the garlic.

Make the cabbage: Melt half the butter in a large pan over medium heat. Add half the garlic, cabbage, 1/4 cup water (double for 4 people) and half the broth concentrate. Cook, stirring occasionally, until the liquid has evaporated and the cabbage is tender, 2-3 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Cook the pork chops: Add a drizzle of oil in the same pan. Add the pork chops and sear for 4-5 min per side. Transfer the pork chops to the baking sheet in the oven with the potatoes. Roast until cooked through, 4-6 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)

Make the pan sauce: Add the shallot, remaining garlic and as much peppercorns as you dare to the same pan. Cook, stirring, until the shallots are softened, 1-2 min. Add the tomato paste, remaining broth concentrate and 1/4 cup water (double for 4 people). Bring to a simmer, then remove from heat and stir in sour cream and remaining butter.