Ingredients

• 8 x 85g/3oz pork medallions
• 1 tbsp vegetable oil
• 25g/1oz butter
• salt and freshly ground black pepper
• 1 dessert apple
• peeled and cut into batons
• 3 rashers back bacon
• cut into thin strips
• 3 rashers streaky bacon
• cut into thin strips
• 100ml/3½fl oz cider
• 100ml/3½fl oz apple juice
• 100ml/3½fl oz chicken stock
• 25g/1oz butter
• 25g/1oz butter
• 2 shallots
• finely chopped
• 500g/1lb 2oz rainbow chard
• pinch freshly grated nutmeg

Directions

• Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick.
• Gently heat a frying pan
• add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown
• then turn over and brown the other side
• until cooked through. Remove from the pan and season with salt and pepper.
• For the sauce
• add the apple to the pan used to cook the pork. Colour it lightly
• then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside.
• Drain the excess fat from the pan
• then add the cider
• apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside.
• Meanwhile
• in a clean pan
• heat 25g/1oz butter and cook the shallots until soft.
• Remove the stalks from the chard and finely chop
• then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted.
• Remove from the pan and drain well
• then season with salt
• pepper and nutmeg.
• To serve
• reboil the sauce. Taste and season with salt and pepper
• if necessary. Pass it through a sieve then add the fried apple.
• To serve
• divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat
• sprinkle with the cooked bacon and serve.