preheat oven to 180°C, put frying pan on high heat

cut skin off with some fat and cut into 1cm slices

wash potatoes, cut big ones in two

put into a microwave safe bowl with 1/2 a lemon, salt, pepper and double layer cling film. microwave for 17 minutes on fill

score the fat and season the chops

remove the cracking once golden

half the cabbage, remove outer leaves and base. cut into 8 pieces and put in a sauce pan

squash the garlic into the frying pan, push the cracking and garlic to one side

stand the chops fat side down and move the cracking and garlic to a roasting tray

add fennel seeds to the tray and put in the oven

add boiled water to the sauce pan with salt cook for 6-8 minutes

once the chops are golden on the edge lay them flat cook for a further 4 minutes

add sage to the cracking tray then the pork chops, mix together

drizzle honey over the chops return to the oven for 10 minutes

drain cabbage, add mint sauce and stir.

add olive oil and season

take potatoes from the microwave, remove and discard lemon.

add mustard, oil, seasoning and chopped parsley breaking down the potatoes