Ingredients

• 4 pork chops, boned, fat removed and cut in half horizontally
• 100g/4oz butter
• 2 dessert apples, peeled, quartered and brushed with fresh lemon juice
• 5 shallots, finely chopped
• 1 tbsp light muscovado sugar
• 1 garlic clove, crushed
•   sliced tomatoes, to garnish
• 2 tbsp chopped fresh coriander
• 2 tbsp dry white wine
• 150ml/¼ pint double cream
• 250g/9oz fresh green tagliatelle
• 1 tsp olive oil
•   seasoning
• 120ml/4fl oz extra virgin olive oil, for the marinade
• 2 tbsp clear honey, for the marinade
• 1 tbsp wholegrain mustard, for the marinade

Method

1. Mix the marinade ingredients and pour over the pork; leave to marinate for 2 hours.
2. Remove the pork and pat dry; reserve the marinade. Heat a knob of butter in a large pan, fry the chops on both sides until lightly browned and cooked through; remove from the pan and keep warm. Pour the marinade into the pan and add the shallots, garlic, coriander, wine and cream. Bring to the boil, lower the heat and simmer gently for 5 minutes until thickened.
3. Cook the pasta according to packet instructions, adding olive oil to the water. Gently cook the apples with the sugar and seasoning until golden brown.
4. Drain the pasta thoroughly and toss with remaining butter. Pack the pasta into four deep ramekins, then turn out on to serving plates to create pasta towers. Place the pork next to the pasta and spoon the sauce around. Garnish with the apples and tomatoes and serve.

Notes