-
1
Heat the oil in a large, deep frying pan.
-
2
Brown the chops for about 4-5 minutes on each side, then transfer to a plate and set aside.
-
3
Soften the onion in the same pan, then return the chops and any juices to the pan.
-
4
Pour in the apple juice, bring to the boil then simmer, uncovered, for 15 minutes, turning the chops halfway.
-
5
Transfer the chops to a plate and add the apple wedges to the pan.
-
6
Stir in the creme fraiche, mustard and some seasoning, then bubble the sauce to reduce until the apples are tender.
-
7
Remove the pan from the heat and stir in the creme fraiche and wholegrain mustard and some seasoning.
-
8
Return the chops to the pan and scatter over the parsley, if using.
-
9
sesame oil to make a glaze.
