Preheat the grill to high.
Place pork chops and apple wedges in an ovenproof pan, season with salt, and grill for 10 minutes.
Whisk egg yolk, mustard, honey, and cider vinegar in a bowl.
Slowly whisk in vegetable oil until the dressing is thick and creamy.
Stir in the shallot, garlic, and fresh herbs, then season and set aside.
Heat oil in a deep-fat fryer or large pan to 180°C.
Mix mashed potatoes with parsley and roll into sausage shapes.
Coat the potato sausages in flour, then beaten egg, then flaked almonds.
Fry the croquettes for 2-3 minutes until golden-brown and hot.
Toss salad leaves with dressing and serve immediately with the pork and croquettes.