Serves 4
4 boneless pork loin chops
1 oz (25g) butter
3-4 tablespoons water
2 medium-sized onions
2 medium-sized cooking apples
1 level tablespoon castor sugar
1/2 level teaspoon powdered sage
salt and freshly milled pepper
1/4 pint (150m1) dry cider
4 heaped tablespoons soft white breadcrumbs
4 tablespoons grated hard cheese
Trim the pork chops of excess fat. Melt half the butter in a frying pan, add the pork chops and fry for 5-6 minutes, turning once, to brown both sides. Remove chops from the pan. Deglaze the hot pan with the water, stirring and scraping to pick up coagulated pan juices, and reserve.
Peel and slice the onions. Peel, core and slice the apples. Arrange in the base of a greased ovenproof dish. Sprinkle with the sugar and sage. Place pork chops on top and season with salt and pepper. Pour in the pan juices and cider. Combine breadcrumbs and grated cheese and sprinkle mixture over the chops. Dot with flakes of the remaining butter. Cook, uncovered, in an oven heated to 375°F (190°C) or Gas no. 5 for 1 hour. Serve from the dish with baked jacket potatoes.