Heat the oven to 180c.
Cook the potato in lightly salted boiling water for about 10 minutes, until tender.
Season the pork chop with salt and pepper.
Heat 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.
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.
Continue to fry until the hash is evenly browned.
Pour the stock into a saucepan and bring to the boil.
Reduce the heat, add the mustard, cream and remaining butter and simmer for 5-6 minutes, or until the sauce thickens.
Season to taste with salt and pepper.
Ingredients
Directions
Heat the oven to 180c.
Cook the potato in lightly salted boiling water for about 10 minutes, until tender.
Season the pork chop with salt and pepper.
Heat 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.
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.
Continue to fry until the hash is evenly browned.
Pour the stock into a saucepan and bring to the boil.
Reduce the heat, add the mustard, cream and remaining butter and simmer for 5-6 minutes, or until the sauce thickens.
Season to taste with salt and pepper.