Peel and core some apples and cut into thick rings. Melt a knob of butter and a little olive oil in a frying pan,
add a Tbs of brown sugar and heat until starting to caramelize, then add the apple rings and fry for a few minutes
each side until golden brown. Remove from the pan and set aside. Cut pork fillet into thick slices and flatten
slightly with a meat mallet. Dust lightly in seasoned flour and fry until golden brown on both sides. Drain and set aside.
Add sliced onions to the pan and cook for 2 – 3 minutes until softened, then add a crushed clove of garlic together with
the pork slices, season well then add in a glass of dry cider and a similar amount of chicken stock, together with some
finely chopped apple and a bay leaf. Bring to a simmer and cook gently for about 10 minutes, until the pork is cooked
and the sauce thickens. Meanwhile, in another frying pan, fry thinly sliced onions until golden, then add parboiled potatoes
and fry, turning from time to time, until golden all over. Season well with sea salt and freshly ground black pepper.
When ready to serve, reheat the apple rings in a little butter, stir a Tbs or two of crème fraiche into the pork and onions
and simmer for another minute or two. Serve with the sautéed potatoes and a green veg.