Ingredients

Steps

• Cut the pork in half and stuff sage leaves into a slit made in the middle of each piece.
• Coat the pork with flour on a plate and shake off the excess.
• Fry the pork in 25g melted butter and oil for 5 minutes per side until cooked.
• Rest the pork in a warm place.
• Melt remaining butter and cook onion, apple, and sugar over low heat for 5 minutes.
• Add wine and simmer until the liquid is reduced by half.
• Stir in cream and mustard, season with salt and pepper, and bring to a simmer.
• Remove from heat and stir in parsley and chives.
• Serve the pork on a plate with the sauce poured over it.