Pork chops with apples

PORK chops with roast potatoes, apples and cider: it's like a comforting slice of Sunday during the week. Served with a pile of fluffy mash and some mustard, this mid-week meal almost feels like a Sunday roast, as the potatoes, rosemary and apple sizzle happily in the oven and fill the kitchen with mouth-watering aromas. Buy the best quality pork chops you can find or afford. Cooked first in a hot pan until the fat is crisp and golden, then finished in the oven, they stay tender and moist in the middle. A definite treat. Serves two. INGREDIENTS: 1 onion 2 apples 2 large potatoes 2 stalks rosemary Sunflower oil 2 pork loin chops 75ml each stock and cider METHOD: Pre heat the oven to 200°C. Chop the potatoes into slim wedges and finely slice the onion. Place in a bowl with a drizzle of rapeseed or sunflower oil. Season well with salt and pepper and add the rosemary leaves, discarding the stalks. Toss together well and roast on a tray at the top of the oven for 20 minutes. Meanwhile, chop the apples into similar sized wedges, discarding the cores. Rub a little oil and seasoning onto the chops on both sides and heat a griddle pan or heavy based frying pan over a moderately high heat. The pan should be hot enough so that the pork chops sizzle loudly when you add them. Cook for about three minutes on each side, they should be nicely golden but not cooked through. Keep to one side. After the potatoes and onions have been cooking for 20 minutes, take them out of the oven and add the apples. Toss everything really well and return to the oven with the pork chops laid on top of the vegetables for a further 10-12 minutes. Return the pan you cooked the pork chops in to the heat and pour in the stock and cider, scraping any brown sediment from the bottom of the pan into the liquid. Simmer for a few minutes to reduce to a syrupy consistency. Take the pork, potatoes and apples out of the oven and serve straight away, with the delicious cidery pan juices spooned over the top. – The Telegraph