Ingredients

• 4 x Pork chops bone in

• 1 x Granny Smith Apple cut into thin half moon shapes, Skin on

• Plain flour

• Olive oil

• 1 x Teaspoon garlic powder

• 1 x Teaspoon onion powder

• 1 x Teaspoon thyme

• 1 x Teaspoon sweet paprika

• 1/2 Teaspoon aleppo or crushed chili - more or less to your taste

• 1 x Cup chicken stock - see note

• 2 x Teaspoons cider vinegar

• 1 x Teaspoon brown sugar

• 2 x Tablespoons unsalted butter

• Salt and Pepper as you prefer

Preparation

To make the spice marinade, place all the spices, including salt and pepper, in a small bowl and mix together with a touch of olive oil. Next pat dry the pork chops and lightly coat with the flour then, using your hands, rub the spice marinade over both sides of the pork and refrigerate for at least 30 minutes.

Next, return the pork to room temperature and in a hot pan with olive oil, brown the pork on both sides and at the same time add the apple slices to commence their cooking then set the pork aside to rest, leaving the apple slices in the pan.

Now scrape the pan to loosen the pork bits that are left then add the chicken stock, cider vinegar and sugar and stir well to bring everything together. Taste and adjust as necessary then, on a low heat, add the butter and stir again.

Return the pork chops to the pan, cover with the sauce and apple slices and cook to your liking. The dish is now ready to serve.

Important: The quality of the chicken stock is important. Best to avoid the oversalted supermarket cardboard stocks