Creamy Mustard & Cider Pork Chops

Heat the olive oil in a large, lidded casserole over a high heat. Season the pork chops and fry until browned. You will need to do this in batches, adding some of the butter & sage leaves each time. Remove the pork pieces from the pot and fry the apple wedges with some extra butter and the thyme sprigs until softened and browned.

To make the sauce, add the remaining butter, mustard seeds and cider. Allow to bubble for a minute or two before adding the cream.

Allow the sauce to reduce down for about 5 minutes before serving. Arrange the apple & pork on a plate, drizzle with the sauce and enjoy.