Bash pork between greaseproof paper until 2cm thick.
Fry pork in oil and 25g butter until browned and cooked through.
Lightly color apple batons in the same pan then set aside.
Fry bacon strips in the pan and set aside.
Reduce cider, apple juice, and stock by half in the pan.
Whisk in 25g butter to finish the sauce and set aside.
Sauté shallots in 25g butter in a clean pan until soft.
Add chopped chard stalks to the shallots and cook until softened.
Add chard leaves, cook until wilted, then drain and season with nutmeg.
Pass the boiled sauce through a sieve and stir in the apples.
Serve pork on a bed of chard, topped with sauce and bacon.