In an oiled frying pan, brown the chops, transfer the meat into a casserole dish, add the apple. Fry the onions for 2-3 minutes and add to the pork and apple.
Sprinkle the flour on the pan juices and fry for 1 minute. Pour in your stock and cook until the liquid thickens. Pour the sauce over the contents of casserole and add the sage, salt, pepper and sugar.
Cover and cook until the meat is tender. Just before serving stir in the cream and garnish with fresh parsley.
This was delicious, however 1/2 pint of stock was way too little for 2 tablespoons of flour. I ended up adding 2 pints of stock and still had a good coating type sauce at the finish. Next time I make this I will use half stock and half cider. - 09 Jan 2011