Pork Normandy

1 large cooking apple, cored and cut into chunks
4 x 175 g/6 oz pork chops, trimmed of fat
100 g/4 or onions, peeled and sliced
1 tablespoon chopped fresh sage or 1 teaspoon
dried sage
salt
freshly ground black pepper
250 ml/8 fl oz unsweetened apple juice

Put the apple pieces on the bottom of a casserole dish. Arrange the pork chops on top and sprinkle over the sliced onion, sage and salt and pepper. Pour over the apple juice.

Cook in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 minutes.

Lower the temperature to 160 °C/325 °F, Gas Mark 3, for about 1 hour or until the chops are tender. Serve immediately.

SERVES 4