Pork chops cooked with sage and served with a rich mustard mash and braeburn apples with a walnut, sultana and honey stuffing.
Preheat the oven to 180'C.
Heat the oil in a frying pan. Season the meat and stick the sage leaves into the flesh. Place the meat in the pan and seal on both sides. Add the butter to the pan and then baste the meat with the bubbling butter. Transfer to the oven and cook for 10 to 12 minutes. Once cooked, remove from the oven and rest for 5 minutes before serving.
Cut the apples in half across the core and then remove the core. Mix together the honey, walnuts, butter and sultanas. Stuff this mixture into the centre of the apples and place them on a baking tray. Transfer to the oven and bake for 15 minutes.
Peel and dice the potatoes. Place in a pan of cold, salted water and bring to the boil. Cook until tender and then drain and dry lightly over the heat. Pass the potatoes through a ricer. Melt the butter and then slowly beat it into the potatoes, along with the milk. Season with salt and stir in the mustard.
Serve the pork chops with the mustard mash and a half a baked apple per person.
«When in season, make this recipe using quince instead of apple.»