Heat half the oil in a large frying pan.
Core and cut the apples into wedges,
then cook for about 10 mins until
caramelised and softened. Remove from
the pan and set aside. Heat the remaining
oil. Fry the pork on each side for 2 mins.
Add the stock and mustard to the pan,
then bubble for 5 mins or until the pork is
cooked through. Return the apples to the
pan with the sage and cook for 1 min more.
Remove from the heat and stir in the
crème fraîche and some seasoning.