Serves 4

50g butter
4 Bramley apples, peeled and cut into chunks
50g caster sugar
300ml cider
600g pork chops
Salt and black pepper
Oil, for cooking
200g black pudding
To serve:
Roasted vegetables

1. Heat half of the butter in a saucepan and add the apples, sugar and 200ml of the cider. Bring to a simmer and cook for 10-15 minutes until the apples are very soft.
2. Season the pork chops with salt and pepper. Heat some oil in a pan and cook the chops for 3-4 minutes per side until golden brown and cooked through. Remove from the pan, cover with foil and set aside to rest.
3. Add the black pudding to the pan and cook for two minutes per side until crisp. Remove from the pan and set aside.
4. Add the remaining cider to the pan and use a wooden spoon to scrape any sticky bits from the bottom. Stir in the rest of the butter.
5. Add the pork chops to serving plates and drizzle over the pan sauce. Top with the crispy black pudding and the apple sauce. Serve with roasted vegetables. 

Per serving: 1000 kcals, 61g fat (23.6g saturated), 67.8g carbohydrates, 39.8g sugars, 41.2g protein, 2.6g fibre, 0.879g sodium

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