Ingredients

• 450g/1 lb ripe plums, halved and stoned

• 300ml/1/2 pint apple juice

• 40g/ 1 1/2 oz butter

• 15ml/1 tbsp oil

• 4 pork chops (about 200g/7 oz each)

• 1 onion, finely chopped

• pinch of freshly ground mace

• salt and ground black pepper

• fresh sage leaves, to garnish

Serves 4

Method:

1. Simmer the plums in the apple juice until tender. Strain off and reserve the juice, then puree half the plums with a little of the juice.

2. Meanwhile, heat the butter and oil in a large frying pan and fry the chops until brown on both sides, then transfer them to a plate.

3. Add the onion to the pan and cook gently until soft, but not colored. Return the chops to the pan. Pour over the plum puree and all the juice.

4. Simmer , uncovered, for 10-15 minutes, until the chops are cooked through. Add the remaining plums to the pan, then add the mace and seasoning.

5. Warm the sauce through over a moderate heat and serve garnished with fresh sage leaves.