4 pork chops
1kg (2lb) white potatoes, cubed
handful fresh sage leaves
2 Braeburn apples, cored and cut into 8 wedges each
300ml (10fl oz) half fat crème fraîche
3tbsp wholegrain mustard
Preheat the oven to gas 7, 220ºC, fan 200ºC. Heat the oil in a flameproof roasting tin over a high heat and brown the pork for a minute on each side to colour. Remove and set aside. Add the potatoes and cook for 5 minutes or until they are golden. Toss in the sage, season, then return the pork to the pan. Roast in the oven for 25-30 minutes.
Meanwhile, heat the butter in a nonstick frying pan and cook the apple wedges for a couple of minutes on each side until golden. Remove with a slotted spoon and set aside. Put the crème fraîche and mustard in the pan, stir, and cook for a few minutes to make a sauce. Season to taste.
Divide the pork and potatoes between 4 plates and serve with apple wedges and the mustard sauce.