Step 2

Meanwhile, slice the apple, chop the garlic and cut the courgette. Toss the courgette on a second baking sheet with oil, salt and pepper. Set aside.

Step 3

Pat the pork chops dry and season all over with salt and pepper. Heat oil in a large pan over medium-high heat. Cook the pork for 4–5 minutes per side until browned and cooked through. Transfer to a plate.

Step 4

Transfer the courgette to the middle rack and continue roasting both vegetables for 12–15 minutes until browned and tender.

Step 5

In the same pan used for pork, melt 1 tbsp butter over medium-high heat. Add the apple, season and cook for 2–3 minutes until slightly softened, scraping up the pan drippings. Add the garlic and cook for 30 seconds.

Step 6

Add a splash of water, the stock concentrate and 1½ tsp sugar. Cook, stirring, until the sauce thickens and the apple is very tender, 3–5 minutes.

Step 7

Remove from the heat and stir in the remaining 1 tbsp butter and a squeeze of lemon. Plate the pork, courgette and sweet potatoes, top the pork with the glazed apple sauce and finish the courgette with another squeeze of lemon.