• ½ onion, peeled
• 2 tbsp butter
• 1 tbsp sugar
• 12 sage leaves
• 4 crisp, tart eating apples (eg Granny Smith)
• 250 ml dry white wine
• 1 tbsp olive oil
• 4 thick pork loin chops
• sea salt
• freshly ground black pepper

Heat the oven to 180°C/Gas 4. Finely chop the onion. Mash 1 tbsp butter with the chopped onion, sugar and 4 sage leaves. Core the apples from the bottom, leaving the stalk intact at the top. Fill each hollow with the stuffing.

Stand the apples in a small baking tin, add the white wine, then pour in enough boiling water to come halfway up the side of the apples. Bake for 45 minutes, or until soft and squishy.

Heat the olive oil and remaining 1 tbsp butter in a heavy-based fry pan with 4 sage leaves. Add the pork chops and cook over moderate heat for around 8 to 10 minutes. Season well with sea salt and pepper. Turn the chops and cook for another 5 minutes or until tender.

Place the pork chops on warmed plates, top with the baked apples and tuck in the remaining sage leaves. Serve with mash.