Mix the oil with vinegar, mustard and garlic. Put 4 pork chops into a bag then pour in half the marinade. Tie bag and give a shake, coating all the meat. Leave for an hour or two. Save rest of marinade for later.
Boil up some peeled potatoes. Once cooked, add milk and plenty of butter. Sprinkle some chives to add a bit of colour to the mash.
De-core and coat apples in honey mixture. Place onto a baking tray with an additional knob of butter on each apple. Bake for about 20 minutes.
Put a tiny bit of oil into the pan, pour the pork mixture into the pan, spreading evenly. Fry for around 10 minutes, turning the meat over and spooning the extra marinade onto the chops.
Place pork chop onto the mash with the baked apple on the side. Serve with a light gravy (used ham stock.)