The classic taste combination of pork and apples gets a fresh, zingy twist.
Put the butter, chilli, garlic, lime zest and mint into a food processor, and blitz to combine. Chop the apple into quarters and coarsely grate onto a plate, then drizzle over the lime juice.
Using scissors, snip into the fat around the edge of each pork chop (this helps it to crisp) and season. Warm a large nonstick frying pan over a high heat. Add the oil and a third of the mint butter. Once melted, add the pork, reduce the heat to medium and cook for 6 minutes on each side, or until brown and no pink meat remains.
Remove the pork to a board and cover with foil to rest. Wipe the pan with some kitchen paper, then return it to the heat. When hot, add the remaining mint butter, the apple and any juice. Stir-fry for 1 minute, stirring well until the apple is coated in the mint butter but not losing its colour.
Place the pork onto warmed plates, then spoon over the apple and buttery cooking juices. Scatter a few mint leaves over, to garnish.
Serve with salad potatoes and green beans.
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