Ingredients

• 4 pork chops
• good thick ones with lots of fat
• salt and freshly ground black pepper
• a good glug fruity olive oil
• 1 large onion
• or 2 small ones
• peeled
• chopped
• a couple of eating apples
• each cut into 8 wedges
• and at least 3 eating apples left whole
• a few fresh sage leaves
• a few juniper berries
• squashed using the back of a knife
• a good glass of dry cider

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan
• heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown
• and remove from the pan. Add the onion to the same pan with the pork juices
• and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries.
• Add the chops back into the pan
• and nestle them among the apples and onions
• along with the remaining whole apples. Pour over the cider
• enough to just cover the ingredients
• season to taste and place in the oven for about half an hour
• or until the pork and apple are cooked.