1 Using sharp kitchen scissors, trim the rind off the chops; make sure the fat layer is even, no more than 5mm thick, and score the fat every 1.5cm to prevent the chops from curling up while frying.
2 Rub the chops with the mustard and season with salt and pepper. Heat the oil, butter and rosemary together in a pan. Hold the chops upright with tongs and first fry the fat side until nicely browned all over. Turn the chops over and also fry the flat bone side for a few minutes. Lastly, fry both sides until well caramelised. Remove the meat (discard the rosemary) and set aside.
3 Sauté the onion and apple until they start to brown. Stir in the cider and simmer until almost all the liquid has reduced. Stir in the cream, put the meat back in the pan and simmer until the meat is cooked. The cooking time will depend on the size and thickness of your chops. Serve with mashed potatoes or your favourite starch.