4 free-range pork chops (with bones), each about 300 g (10½ oz) and 2 cm (¾ inch) thick

2 tablespoons coconut oil, tallow, or duck fat, melted

120 ml (4 fl oz / ½ cup) Romesco Sauce

Cabbage Salad

125 ml (4½ fl / ½ cup) extra virgin olive oil

100 ml (3 fl oz / ½ cup) chardonnay vinegar or apple cider vinegar

1⁄4 head Savoy cabbage

200 g (7 oz) brussels sprouts

150 g activated almonds, toasted and chopped

1 handful fresh flat-leaf parsley leaves, finely chopped

1 handful fresh mint leaves, finely chopped

To make the salad, whisk the olive oil and vinegar in a bowl and set side. Discard the outer leaves of the cabbage. Shave the cabbage and the brussels sprouts finely with a sharp knife or a mandolin, discarding any thick ribs from the cabbage. Combine the cabbage and brussels sprouts in a large bowl with the toasted almonds, parsley, and mint. Add half of the vinaigrette, season with sea salt and freshly cracked black pepper, then toss together gently. Allow the salad to stand for up to 10 minutes. Meanwhile, coat the pork chops with the coconut oil and season with salt and pepper. Heat a frying pan over medium-high heat and cook the pork chops on each side until cooked through, 4 minutes per side. Remove from the heat and allow to rest for 2 minutes. Spread the romesco sauce on four serving plates, dividing it evenly. Top each with a pork chop and some of the salad to serve.