Gary Rhodes - Pork Chops With Apple Tart Topping

• 5 -6 apples, peeled, cored and roughly chopped
• 2 -3 apples, left whole
• 25 g caster sugar
• 1/2 lemon, juice of, only
• 4 pork chops
• 25 g butter, melted
• salt & freshly ground black pepper, to taste

1. Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
2. Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time.
3. The applesauce can be very chunky or lightly whisked for a smoother finish.
4. Pre-heat the grill.
5. Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
6. Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
7. Meanwhile peel and core the remaining apples.
8. Cut into thin long slices, maintaining the shape of the apple.
9. Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
10. Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill.
11. Cook for a few minutes and the apples are nicely toasted.
12. Serve and enjoy.

apples, apples, caster sugar, lemon, pork chops, butter, salt

Taken from www.food.com/recipe/gary-rhodes-pork-chops-with-apple-tart-topping-135352 (may not work)