Pork with Mustard Sauce

The combination of pork and mustard is classic, and is enhanced by the apples and potatoes, offering a winning combination of compatible flavours.

700g potatoes peeled and cut into chunks
2T olive oil
2 apples, cored and cut into chunks
 ½ t dried sage
4 pork loin chops
75ml white wine
75ml good vegetable stock
1T wholegrain mustard
150ml crème fraiche

Preheat the oven to 180C
Place the potatoes in cold water. Bring to the boil and simmer for 5 minutes. Drain and place in a baking tray. Drizzle with olive oil. Place the pork chops on top of the potatoes, and the apple on top of the chops. Bake for 45 minutes, turning the chops half way. Mix the wine, stock, sage, mustard and crème fraiche. Pour over the chops. Bake for a further 20 minutes. Serve with carrots and mange tout.