4 pork chops with bone, about 250g each
2 large apples
2 dessertspoon redcurrant jelly
100g thick cream
30g butter
2 dessertspoon oil
3 dessertspoon calvados
2 dessertspoon curry powder
Pinch of cayenne pepper
½ tsp salt

Make cuts in the edges of the chops to ensure they don’t curl when cooking. In a bowl, mix together the salt, curry powder, cayenne pepper and 1 dessertspoon of the oil and, with a small brush, paint both sides of each chop with the mixture. Heat the remaining oil in a frying pan and seal both sides of the chops over a moderately high heat.

Discard any melted fat from the pan and then pour in the Calvados and the cream. Cook chops for 8-10 mins, turning once. Then keep them warm. Core the apples and cut them into 2cm thick slices. Melt butter in a frying pan, add the apple slices and cook for 4 mins.

Place chops on a serving dish, pour over the sauce and decorate with a little redcurrant jelly.