Season the pork well with salt and pepper.
Using a sharp knife, cut a pocket in each of the chops.
Spread the insides generously with mustard and stuff with a slice of ham, 4 slices of apple and a sage leaf.
Fold the meat over the stuffing and pat down to it’s original shape.
Coat the prepared chops with flour.
Melt the butter and oil in an ovenproof pan with a lid.
Once the butter is foaming, gently fry the chops until browned on both sides.
Work in batches as overcrowding the pan will result in the meat steaming rather than frying.
Add the onion, remaining apple slices and garlic to the pan and sauté until fragrant.
Add the stock and cider and simmer for a few minutes.
For a thicker gravy, add any remaining flour from dusting the meat to the pan.
Arrange the fried chops in the gravy, cover with the lid and slow-roast for 2 hours until melt-in-your-mouth tender.
Garnish with crispy fried sage leaves and bits of fried ham and serve with your favourite sides. Mash is a winner!
