325 g (11 oz) cooking apples, peeled, cored and cut into chunks
1 tablespoon olive or vegetable oil
4 thick-cut pork chops, about 200 g (7 oz) each
100 g (3 1/2 oz) butter
100 ml (3 1/2 fl oz) whole milk or single cream
1 tablespoon chopped sage
pinch of ground nutmeg
100 g (3 1/2 oz) taleggio or mozzarella cheese, cut into 8 slices
salt and pepper
steamed green beans, to serve
Cook the parsnips in a large saucepan of lightly salted boiling water for about 15 minutes, adding the apples after 5 minutes, until both are tender.
Rub the oil over the pork chops, season well, then cook on a foil-lined grill rack under a preheated grill for 15–18 minutes, turning once, until cooked through and golden.
Drain the parsnips and apples, then return to the pan and place over a low heat for 1–2 minutes to remove excess moisture. Remove from the heat and mash really well with the butter and milk. Add the sage and nutmeg, season to taste and beat until smooth. Keep warm.
Top each pork chop with 2 slices of cheese, return to the grill and cook for 2–3 minutes, until melted and golden.
Spoon the mash on to 4 warmed plates, and serve with the golden pork chops and steamed green beans.