Wash and dry the chops and cut notches right through the fat at 2.5 cm (1 in) intervals, to prevent the chops curling up during cooking. Using a sharp knife loosen the meat slightly along the bone.

Peel, quarter and core the apple and thinly slice each quarter lengthways. Heat 50 g (2 oz) of the butter in a large frying pan and fry the chops until deep brown on both sides, seasoning with salt and pepper after turning.

Transfer the chops to an ovenproof dish. Quickly fry the apple slices on both sides in the frying pan, then arrange them on top of the chops. Dot the apple with the remaining butter and roast the chops on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes.

Stir the mint into the creme fraiche and use to garnish the chops.

Serve with: bread and a salad.