Pork Chop With Apple and Sage - granny smith apples

Method

• Heat oven to 180C/350F.
• Core the apples and score the skins to stop them splitting.
• Place them in a baking tray, add the white wine and bake for 45 minutes until the apples are soft and squishy.
• Heat the butter, oil and sage leaves in a frying pan.
• Add the pork cops and cook over a moderate heat for 8 10 minutes.
• Season with salt and pepper.
• Turn once, scooping up the cooked sage leaves and place them on top of each chop.
• Cook the remaining side for 5 minutes until tender.
• In the meantime, gently remove the apples from their cooking juices, pour the juices into a pan and boil furiously until the liquid is reduced to around 125 ml.
• Place a pork chop on each plate, top with a baked apple and spoon over the juices.
• Serve with Dijon mustard.