3 granny smith apples, peeled and sliced
1 Tbs olive oil, plus extra
2 cloves garlic
2 bay leaves
2 red onions
1 Tbs cider vinegar
3 tsp brown sugar
Salt and freshly ground black pepper
4 free range pork chops
2 Tbs butter
12-16 sage leaves
1 Slowly cook the apples with the olive oil, garlic, bay leaves, red onions, cider vinegar and brown sugar until soft and caramelised. Season.
2 Heat a fry pan and add 1 Tbs olive oil. Cook the seasoned pork chops until golden then turn and repeat.
3 Remove and keep warm. Heat the butter until sizzling then drop in the sage leaves. Remove as soon as they begin to crisp, then serve with the butter, spooned over the chops.