0 Salt and black pepper
2 tsp olive oil
4 pork chops
70 g butter
3 eating apples, cut into 5mm slices
1 tbsp fresh rosemary leaves
2 tbsp honey
2 tbsp lemon juice
1 Place the potatoes in a large saucepan of water and put on a high heat. Bring to the boil, then reduce the heat and simmer over a low-medium heat for 10-12 minutes, until tender. Drain.
2 Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the pork chops and cook for four minutes on each side or until cooked through. Remove from the heat. Cover and keep warm.
3 Reduce the heat in the pan and add half the butter, apple slices and rosemary. Cook for 4-5 minutes, stirring. Remove to the plate with the pork chops.
4 Stir the honey and lemon juice together in the frying pan over a medium heat. Cook for 30 seconds or until the mixture starts to thicken.
5 Add the remaining butter into the potatoes and mash together. Add a little water if too dry.
Serve the potatoes with a pork chop, a serving of apples and drizzle with the lemon honey sauce.