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1
First you need to make the spread/coating, as this is where all the flavours will come from. Start by mixing the butter, apple sauce and oil together.
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2
Finely chop the rosemary and sage if using fresh herbs. Add to the mixture.
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3
Crush the garlic clove. Add to the mixture.
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4
Season the spread with salt and pepper.
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5
The coating needs to be of quite a stiff consistency so you can coat the meat well, the instructions here should make it well but if it is not quite stiff enough, blend a little more butter into it.
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6
Take the pork and score the meat with lines all over.
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7
Place each chop on its own piece of foil - enough so it can be wrapped tightly when ready.
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8
Smear the coating all over the meat, massaging it in, generously.
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9
Wrap in foil tightly and place in the oven on gas mark 4/170C for 30 minutes.
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10
Remove from the oven and allow time for foil to cool slightly, open up the parcels and place 2 wedges of the chopped bramley apple on each piece of meat.
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11
If the meat is looking a little dry then add more spread/covering. Wrap again and return to the oven. I usually allow an extra 30 minutes but be sure to check the meat through the whole duration to prevent burning or over cooking.
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12
Serve when ready with your favourite side dish - honey roasted parsnips and roast potatoes are my favourite.
