4 large pork chop
6 peeled red apples, cut into slices
2 teaspoons rosemary leaves
2 teaspoons olive oil
salt and cracked black pepper
olive oil spray

Preheat oven to 210°C. Using a sharp knife, score fat around edge of chops at 3cm intervals. Sprinkle chops with salt and pepper and spray with oil spray.
Heat a large non-stick frying pan over high heat. Add pork chops, two at a time, and cook for 2-3 minutes on each side until golden brown. Remove from heat.
Toss apple slices with rosemary and oil. Spread roughly over the base of a large baking dish (do not line with baking paper). Place pork chops on top of apple slices, cover with more apple slices and cook for 10 minutes or until pork is cooked through and apples are tender.
Serve pork with apple slices on top and steamed greens.