Mix the wholegrain mustard with the honey.
Slice the back fat of the pork chops and coat with the honey mustard mixture.
Cook the chops in a griddle pan for six minutes on each side.
Melt butter in a separate pan and sauté the onions and apples for three minutes.
Add the potatoes and a teaspoon of mustard to the pan to warm through.
Stir in the shredded sage and season with salt and pepper.
Melt a knob of butter in a hot pan until foaming.
Sauté the shallots and peppercorns for one minute.
Add a splash of cider and bring the mixture to a boil.
Stir in the double cream and simmer until thickened.
Place the chops on plates, garnish with apples and potatoes, and pour the sauce over.