2Cook the potato in lightly salted boiling water for about 10 minutes, until tender.
3Season the pork chop with salt and pepper.
4Heat half the oil and half butter in a frying pan Fry the chops over a high heat for 2-3 minutes on each side until browned. Place on a baking tray and bake in the oven for 10 minutes
5 Heat the remaining oil in the same pan you cooked the pork the pork and add the onion, potato, and apple. Season with salt and pepper and cook on a medium heat for 10-15 minutes, Stir every 3-4 minutes to let the underside brown and crisp a little between stirs
6Continue to fry until the hash is evenly browned.
7Pour the stock into a saucepan and bring to the boil.
8Reduce the heat, add the mustard, cream and remaining butter and simmer for 5-6 minutes, or until the sauce thickens