Step 1: Combine the Quince Paste, two tablespoons Extra Virgin Olive Oil and Verjuice. Microwave for thirty seconds and combine together to form a paste you can brush on.

Step 2: Season the pork chops and brush the paste on both sides, let the pork chops stand for 20 minutes to absorb the flavours.

Step 3: Preheat the oven to 170C.

Step 4: After 20 minutes place the pork chops onto a baking rack over a tray with a little water in it. Roast the pork chops for 15 minutes and then turn and roast for a further 10 minutes. Remove from oven and let rest in a warm place for 10 minutes.

Step 5: Finely slice the fennel and onion and cut the apple into matchstick sized pieces.

Step 6: In a large sauté pan add the butter and one tablespoon of Extra Virgin Olive Oil, let melt, then add the onion and fennel. Season and then sauté until just clear, then add the apple and season with freshly cracked pepper, cook for a further 2 minutes and then deglaze the pan with the Verjuice. Cook down until Verjuice forms a syrup with the butter.

Step 7: Remove from heat and add the flat leaf parsley.

Step 8: To serve place a bit of the fennel/apple mixture on the plate and top with the pork chop, then finish with a bit more of the fennel/apple mixture.