Ingredients
4 thick cut pork chops with rind scored 

Walnut Butter 
75g butter 
25g walnuts, chopped fairly small 
2 sage leaves, very finely chopped 
1 tsp maple syrup 
½ tsp paprika 
Salt 
Pepper 

Hot apples
2 onions, sliced 
2 smallish eating apples or 1.5 large sliced and covered to prevent the slices going brown 
25g butter 
Salt 
Pepper 

Apple Salad 
2 smallish eating apples, or 1.5 large cut into batons and covered to prevent the batons going brown 
A bag of mixed salad leaves (I like rocket, watercress and spinach) 

Salad Dressing 
1½ tbsp olive oil 
1½ tbsp cider vinegar 
1 tbsp shallots, finely chopped 
2 tsp whole grain mustard 
2 tsp maple syrup 
Salt 
Pepper

Method
Firstly take your chops out of the fridge and allow it to come to room temperature. Heat your grill to medium high or turn on your braai (bbq).

Make your butter by combining all the ingredients in a bowl and mixing thoroughly with a wooden spoon.  Get a large sheet of cling film and spoon the butter into a sausage shape in the middle, bring your cling film over the top, pinch either side of the ends of the butter and roll forwards making a ‘cracker’ shape.  Tie each end and put into the the fridge. 

Make the salad dressing by putting all ingredients into a small jug or a cup and mix together with a small whisk or fork.  Put to one side.  

When your fire is ready or your grill hot, cook the pork chops for around 10 minutes until completely cooked through.  They will be golden brown and the crackling will be blistered and crunchy. 

When you take your chops off to rest (a very important step, you should rest for half the time your meat cooks) put a slice of the walnut butter on to the chops.  Put your onions in butter and a tiny splash of oil in a pan and heat on a fairly high heat until beginning to go golden.  Add your apples and cook for just a few minutes. 

Assemble your salad and put on the dressing. 

Place your chop, hot apples and apple salad on the plate and enjoy!