Directions

1. Use kitchen scissors to cut into the pork fat along the chops to create a concertina effect. In a jug, combine the olive oil, garlic, honey, mustard, lemon juice, thyme leaves and season with salt and pepper. Pour the marinade over the pork chops.
2. In a large saucepan, heat 15ml of olive oil and sear the chops on both sides. Remove the chops from the pan and place them back into the marinade.
3. Add the sliced red onion and apple pieces to the pan and sauté until just soft. Return the pork chops to the pan and pour over any leftover marinade along with the red wine. Tuck the thyme sprigs around the pork. Simmer for the few minutes before covering and placing in a preheated 180°C oven for 20 minutes. For the final 10 minutes of cooking, uncover the pork and crisp up the fat beneath a hot grill.
4. Serve the pork chops and their gravy over creamy mustard mashed potato.