4 good sized pork spare rib chops
4 cox's apples ( or other similar crisp well flavoured eating apple)
150gms butter

Peel and quarter the apples and cut each quarter in two. Melt the butter in a frying pan and add the apple segments. Fry gently, turning as needed until brown and beginning to caramelise, then remove from the pan and place on one side to keep warm. Put the pork chops in the pan - adding a little more butter if needed and cook quite quickly - turning once, until brown and well cooked. Remove from the pan and use the remaining pan juices to make a sauce with a little apple juice or cider and some creme fraiche. Serve each chop topped with the prepared apples, surrounded by the sauce and accompany with braised red cabbage and individual Yorkshire puddings.

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