Pork Chops with Apple Mustard Sauce and Colcannon

In a frying pan, heat oil over medium-high heat. Brown the chops on all sides, then reduce the heat to low.

Add beer, mustard, garlic, honey and soy sauce to pan; stir well. Add apple slices and simmer for another 10 minutes, or until pork is cooked through.

For the colcannon: In a saucepan, over medium heat, melt butter and milk. Add chopped kale and cook gently for 5-10 minutes until cabbage has softened. Pour over warm boiled potatoes and mash well. Season with salt and pepper.