Ingredients

• 1 large boned pork chop, make a pocket
• 2 slices black pudding
•   oil, for frying
•   honey, for drizzling
• 2-3 apples, chopped
• a little tarragon, optional
• 3-4 tablespoons apple juice
• 3-4 oz double cream

Method

1. Take 1 large boned pork chop and make a pocket in it.
2. Fry 2 slices of black pudding in oil very lightly and quickly. Hammer pork lightly, then fill the pocket with the black pudding.
3. Fry the stuffed chop in oil for 1 minute, trickling honey over the top side. Then turn over and place in the oven for 10 minutes until nicely browned.
4. Pat 2 tablespoons of fat from the pork into a saucepan. Add 2-3 chopped apples and cook for 3-5 minutes. Add a little tarragon if liked.
5. Heat 3-4 tablespoons of apple juice in a pan, add 3-4 oz double cream, take off the heat before it boils, and pour over the apple and chop on the plate. Serve immediately.

Notes