Pork chops with apple mash and lyonnaise sauce

Method

1. To make the apple mash, melt the butter in a large saucepan, add the garlic and cook for a minute over a gentle heat.

2. Add in the apples, vinegar, sugar, lemon juice, cinnamon and milk. Continue to cook gently for 30 minutes, stirring occasionally.

3. Meanwhile boil the potatoes in a large saucepan of salted water until tender. Drain and allow to cool.

4. Mash the potatoes and gradually add the apple mix. If the mash becomes too stiff (depending on how starchy your potatoes are) add a little olive oil.

5. Meanwhile, make the Lyonnaise sauce. Heat the butter in a heavy-based pan. Add in the onion and garlic and fry gently until softened. Add the mustard, parsley and white wine and cook briskly until reduced by half.

6. Next add the veal stock and reduce the sauce by two-thirds.

7. Finally add the double cream and season to taste with salt and freshly ground pepper.

8. Brush the pork chops with a little olive oil, season and place them and the halved kidney under a medium grill for about 10 minutes, turning occasionally.

9. Drizzle the Lyonnaise sauce over the pork chops and apple mash and serve at once.