Method

1. Season both sides of the pork chops well with salt and black pepper

2. Add 1 tbsp of the olive oil to a large heavy-bottomed pan and heat over a medium heat

3. Add the pork chops to the pan allowing space in between the chops so that they cook evenly

4. Sear for 3 to 5 minutes per side, or until pork chops are light brown in colour then remove from the pan and set aside for later

5. Add the remaining 1 tbsp of oil to the pan then add the apples and onions. Cook for 4 minutes, stirring occasionally

6. Season with salt, pepper, sage, rosemary, and thyme

7. Pour in the stock and apple juice, and add the mustard

8. Using a wooden spoon to stir, combine all the juices at the bottom of the pan

9. Slide the pork chops back into the pan, nestling them down in between the apples

10. Cook for a further 10-15 minutes, until the pork chops are fully cooked and the liquid has reduced by half