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Season the pork both sides with salt and pepper.
Slice the apple into 4 thick slices, lay on a tray and top with a knob of butter and sprinkle with sugar.
Heat a frying pan with oil over a medium heat and place the pork in the pan.
Cook for about 15 to 20 minutes turning once but getting a good colour on the meat. Meanwhile either in another frying pan or under a grill cook the the apple topped with butter and brown sugar. In a pan simply lightly fry in a small amount of oil on one side then turn over and cook the other side topping with the butter and sugar and allow it to melt and glaze. Under the grill is easier you can just cook on one side and then turn over and top then allow to gently glaze under a low heat.
Pour off the excess oil and return the pan to the heat. Add any alcohol and allow to flambé (burn off the alcohol).
Now you may choose to remove the meat from the pan and allow to rest or simply continue making the sauce with the meat still in the pan.
Pour in the stock, cream and Dijon mustard and allow to boil up and reduce. Taste and adjust the seasoning when a good coating consistency has been achieved with salt and pepper if required.
Return the meat into the pan then serve after 2 minutes accompanied by the glazed apple.
Great with rösti potatoes and some greens.
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