Instructions: Season the pork and seal in a frying pan until brown and place in the oven until cooked through.

Slice the cabbage and apple finely and add to a knob of butter in a wok and stir fry until cooked - season with salt and pepper.

Chop the bacon and fry off until golden brown.

Add the sliced button mushrooms to the bacon until they colour then add the garlic.

Add the chopped porcine mushrooms and cook for a while then add the porcine stock (made with reconstituting the mushrooms with boiling water) allow to reduce for 5 minutes.

Add the vinegar, salt, pepper and parsley and stir then add the oil. Serve the chops on top of the cabbage and apple and pour over the mushroom vinaigrette.

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