Ingredients

• 1 tbsp wholegrain mustard
• 1 tsp runny honey
• 2 pork chops
• 50g/2oz butter
• 1 red onion
• halved and sliced
• 2 Golden Delicious apples
• peeled
• cored and cut into 8 slices
• 200g/7oz new potatoes
• lightly cooked and halved
• 1 tsp wholegrain mustard
• 6 shredded fresh sage leaves
• 3 finely chopped shallots
• 1 tbsp green peppercorns
• small glass cider
• 100ml/3½fl oz double cream

Directions

• Mix the wholegrain mustard with the runny honey. Slice the back fat on the chops in three places to stop them curling
• then slather liberally with the honey mustard.
• Place then in a medium hot griddle pan and cook for six minutes each side.
• In another pan melt a little butter and add the onions and apples and cook for two or three minutes.
• Next add the potatoes and another teaspoon of mustard. The idea is to warm everything together. Just before serving add the sage and season.
• Make the peppercorn sauce. In a hot pan place a knob of butter and allow it to foam.
• Add the shallots and peppercorns and cook for a minute. Add a splash of cider and bring to the boil.
• Add the double cream and cook until it thickens and colours. Season.
• To serve
• place the chop on the plate
• pile apple and potatoes around and spoon over the sauce.