Ingredients

• 4 x 200g/7oz pork chops
• 4 tsp sea salt flakes
• 2 tbsp olive oil
• 2 onions
• peeled
• finely chopped
• 150g/5oz smoked bacon
• chopped
• 1 bouquet garni (celery
• parsley
• bay leaves and thyme)
• 300g/10½oz button mushrooms
• 300g/10½oz shallots
• peeled
• cooked for ten minutes
• then drained and refreshed in cold water
• 4 Cox's apples
• peeled
• cores removed
• quartered
• 4 tbsp muscovado sugar
• 500ml/17½fl oz Suffolk cider
• 4 tsp English mustard
• 400ml/14fl oz double cream
• cooked carrots
• to serve
• mashed potatoes
• to serve

Directions

• Roll the fat sides of the pork chops in the salt flakes.
• Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes
• using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp
• lay the pork chops down flat and fry for 3-4 minutes on both sides
• or until the pork chop has deep griddle marks all over. Set aside.
• Meanwhile
• heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes
• or until the onion is starting to colour. Add the bouquet garni
• button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes.
• Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon
• then bring to the boil. Add the pork chops and cook for 10-15 minutes
• or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).
• Meanwhile
• dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat
• then add the apples and cook for 8-10 minutes
• or until the apples are golden-brown and caramelised.
• Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil
• then stir in the mustard and cream and cook for 4-5 minutes
• or until the liquid has reduced to a sauce consistency.
• To serve
• spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples
• with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve.