Pork Chop With Apple and Sage

• 4 granny smith apples
• 8 sage leaves, chopped
• 4 thick pork loin chops
• 250 ml white wine
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• salt and pepper
• Dijon mustard

1. Heat oven to 180C/350F.
2. Core the apples and score the skins to stop them splitting.
3. Place them in a baking tray, add the white wine and bake for 45 minutes until the apples are soft and squishy.
4. Heat the butter, oil and sage leaves in a frying pan.
5. Add the pork cops and cook over a moderate heat for 8 10 minutes.
6. Season with salt and pepper.
7. Turn once, scooping up the cooked sage leaves and place them on top of each chop.
8. Cook the remaining side for 5 minutes until tender.
9. In the meantime, gently remove the apples from their cooking juices, pour the juices into a pan and boil furiously until the liquid is reduced to around 125 ml.
10. Place a pork chop on each plate, top with a baked apple and spoon over the juices.
11. Serve with Dijon mustard.

granny smith apples, sage, pork loin chops, white wine, butter, extra virgin olive oil, salt, mustard

Taken from www.food.com/recipe/pork-chop-with-apple-and-sage-265822 (may not work)