Servings: 1

1 Apple 1 Apple
1 tbsp Olive oil 1 tbsp Olive oil
1 Pork chop 1 Pork chop
3 tbsp Double cream 3 tbsp Double cream
1 tbsp Dijon mustard 1 tbsp Dijon mustard
1/4 tsp Thyme ¼ tsp Thyme
a handful Green beans a handful Green beans

Put a pan and a pot of water on the hob, over high heat.
While the pan warms up, core and slice the apple in eight wedges, leaving the skin on.
Once the frying pan is nice and warm add the olive oil and fry the pork chop for 1 to 2 minutes on each side. Season with coarse salt and cracked pepper.
Turn the heat down to medium and add the apple. Cook for 5 minutes turning the chop and fruits half way through.
In the meantime mix the cream, mustard and thyme in a small bowl.
Pour the cream over the pan, toss delicately and simmer over low heat for another 5 minutes to allow the sauce to reduce, thicken and darken.
during that time cook the green beans. Season the boiling water with salt and cook the green beans according to the package instructions.
Serve as soon as both are read

Leaving the skin on the apple doesn’t only save you time it’s also pack with vitamins. And we definitely need all the help we can’t get to go through the cold and dark months.  Leaving the skin on the apple doesn’t only save you time it’s also pack with vitamins. And we definitely need all the help we can’t get to go through the cold and dark months.