Instructions: Remove as much fat as possible from the chops. Lay 2-3 sprigs of thyme on each chop and flatten it with a meat cleaver to an even 10 mm thickness. Sprinkle wich salt and pepper. Brush a cast iron grill with peanut oil, heat till very hot and grill the chops on each side.

Do not overcook: about 4 minutes is sufficient. Leave the thyme sprigs adhered and keep warm.

Core the apples but do not peel. Cut into thick rounds. Peel the ginger and cut into tiny strips.

Melt the butter in a pan and when hot saute the apples until just coloured on each side but not mushy. Remove them and keep warm. Add the ginger to the pan and cook it for a few minutes to soften. Add the port and reduce. Add the stock, scraping the bottom of the pan and reduce the mixture by half.

Pour in the cream and reduce again until thickened; strain and keep warm ( any juice from the chops can be added to the pan also). Season to taste.

To serve put the chops onto serving places, add a slice apple and coat with the sauce. Garnish with a sprig of watercress.

Serves six.

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