Ingredients
Method
1.Preheat oven to 180°C.
2.Pat chops dry with a paper towel and nick the edges of the rind to prevent them curling up during cooking. Dredge chops through seasoned flour.
3.Lay chops in an oven-proof dish. Pour cider around them and add a splash of olive oil over the top.
4.Sprinkle with sage and scatter apple pieces into the dish. Cover with foil and cook for about 35 minutes, then remove foil and cook for a further 15-20 minutes until meat is tender and browned.
5.Serve drizzled in roasting pan juices. Accompany with a side of raw watercress, tossed in olive oil and orange juice.