In an oiled frying pan brown the chops then transfer the meat into a casserole dish with the apple.
Fry the onions for 2-3 minutes then add to the pork and apple.
Sprinkle the flour on the frying pan juices and cook for 1 minute. Pour in your stock and cook until the liquid thickens. Pour the sauce over the contents of casserole dish and add the sage, salt, pepper and sugar.
Cover and cook until the meat is tender. Just before serving stir in the cream and garnish with fresh parsley.
This was lovely. There wasn't enough juices left in the pan to absorb the flour after cooking the onions, so next time I'll add a little butter at that stage, so I just added a little plain flour to the cream before adding at the end. Family loved it, will definately be making this again. - 23 Jun 2015