Marinate the pork chops in a large bowl with all of the ingredients except for the chives. Let them sit, covered, in the fridge for 30 minutes
For the sticky malt glaze, bring all the ingredients to a simmer, then reduce the heat to low and reduce for around 15 minutes, or until thick enough to coat the back of a spoon
Once the pork chops have marinated, remove from the fridge and heat a frying pan over medium high heat
Fry off the pork chops for around 3-4 minutes on each side until they are cooked through and the internal temperature has reached 74°C.
Brush some of the sticky glaze over the top of the pork chops, then turn the pork chops to cook and set the glaze. Repeat with the other side
Remove from the heat and brush with some extra glaze, then remove from the pan and place on a plate covered with tin foil to rest
For the slaw, heat the olive oil in a small pan on a medium heat
Add the onions to the pan and cook them down until soft, about 10–15 minutes
Add in the chard stalks, carrots and bramley apple and cook until softened, another 10 minutes or so
Stir in the vinegar and sugar. Once the vinegar has reduced, taste and season
To serve, carve the pork chops against the grain and serve on a plate along with the slaw. Drizzle with some of the extra sticky malt glaze and sprinkle over the chopped chives
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