50 gm butter, softened
2 shallots, finely chopped
1 tbsp thinnly sliced sage
4 pork chops, (loin preferred)
2 red gala apples cored and cut into thin wedges
250 ml (1 cup) cider, warmed
steamed French green beans (accompaniment)
1. Combine butter, sahllots and sage in a bowl and season to taste. Preheat grill to high. Lay chops on a work surface and paint with half the shallot butter. Scatter aples over base of a large oven-proof frying pan and place pork, butter side up, on top. Grill until golden (3-5 minutes), turn, spread pork with remaining shallot butter and grill until golden and cooked through.
2. Transfer pork to a plate, cover with foil and keep warm. Place frying pan over medium heat, add cider and bring to a boil. Cook until sauce is thickened and reduced by half. Serve chops with apples and steamed rench green beans.