Mix the shallots and parsley together, with salt and pepper to taste. Score the chops on both sides and spread with the mixture. Spoon over a little melted butter.

Cook under a preheated medium grill for about 15 minutes on each side until tender.

Transfer the chops to a frying pan. Drain off any excess fat from the grill pan and pour the juices over the chops. Add the cider and boil for 2 minutes until the liquor has reduced.

Transfer to a warmed serving dish and garnish the chops with sage.

The authentic flavour of this classic French dish calls for shallots rather than onions. In Normandy a tablespoon of Calvados is added just before serving.