Pork chop with chorizo and apple

Place the pork chops in between two sheets of cling film and bash with a meat mallet or rolling pin until 1cm/0.5in thick. Season with salt and freshly ground black pepper.

In a mortar and pestle, grind the garlic, fennel seeds, thyme and sage together with a pinch of salt to a paste. Mix in the olive oil and vinegar until well combined. Cover the pork chops with the mixture and set aside to marinate for 20 minutes.

Meanwhile, boil the potatoes in a pan for 8-10 minutes, or until tender. Drain and toss with one tablespoon of the butter and some of the chopped parsley. Keep warm.

Heat the remaining butter in a large frying pan, add the onion and cook over a medium heat for 2-3 minutes, or until softened but not coloured. Add the diced apple to the pan and fry for 2-3 minutes, or until the apple starts to turn golden-brown. Add the chorizo and stir well, then cook for a further 3-4 minutes, until the chorizo is golden-brown all over.

Heat a griddle pan until it is smoking hot. Cook the pork chops for about 4-5 minutes on each side, or until golden-brown all over and cooked. Remove the pork from the pan and place onto warm plates to rest.

For the balsamic reduction: place the balsamic vinegar in a small non-reactive pan and simmer over a medium heat until reduced to about 50ml (the vinegar should be quite sticky at this stage). Stir in the smoked paprika, redcurrant jelly and stock. Bring back to the boil, then season with salt and freshly ground black pepper.

To serve, spoon the potatoes onto serving plates and rest the pork chops on top. Drizzle over the balsamic reduction.