Pork chops with apple tart topping

Ingredients

5-6 Cox's apples, peeled, cored and roughly chopped and 2-3 Cox's apples left whole
25g/1oz caster sugar
½ lemon, juice only
4 pork chops
25g/1oz of butter, melted
salt and freshly ground black pepper

Method

1. Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
2. Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time. The apple sauce can be very chunky or lightly whisked for a smoother finish.
3. Pre-heat the grill.
4. Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
4. Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
5. Meanwhile peel and core the remaining apples. Cut into thin long slices, maintaining the shape of the apple.
6. Spread the apple sauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
7. Brush or drizzle the chops with the remaining melted butter, sprinkling with the
remaining sugar and return under the grill. Cook for a few minutes and the apples are nicely toasted.
8. Serve.

N.B. - The lemon juice can be replaced with a tablespoon or two of Calvados.