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1
Preheat the oven to 200C/400F/gas mark 6.
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2
Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15 minutes until just tender.
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3
Remove from the oven and set aside.
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4
Bring a large pan of salted water to the boil, add the potatoes and boil for 15-20 minutes until tender.
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5
Drain well and mash with the 50g of butter.
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6
Season with crushed sea salt and freshly ground black pepper and fold in the cooked apple.
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7
Keep warm.
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8
Using a sharp knife, score the skin of the chops (this will help the chops to crisp while cooking) and season with crushed sea salt and freshly ground black pepper.
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9
Heat the oil in a large ovenproof frying pan.
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10
Add the chops and cook for 1 minute on each side to seal.
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11
Transfer the pan to the oven and cook for 7 minutes.
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12
For the herb crust, break the brioche into pieces and place in a food processor and blitz for 30 seconds to reduce it to fine crumbs.
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13
Add the parsley and rosemary and blitz for a further 15 seconds.
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14
Place the mix in a dish.
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15
Remove the chops from the oven, brush with mustard.
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16
Lay the pork chops in the crust mix.
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17
Place on a baking tray, crust side up, sprinkle with Parmigiano Reggiano shavings.
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18
To serve, divide the bramley mash between warmed serving plates, top each portion with a chop.
