Melt half the butter in a large frying pan over medium-low heat. Add the sliced shallots and a pinch of salt.
Cook for 10–15 minutes, stirring occasionally, until the shallots are golden and caramelised. Transfer to a plate.
Season both sides of the pork chops with salt. Add the olive oil to the pan and fry over medium-high heat for approximately 3–4 minutes per side. Transfer to a plate.
Add the remaining butter, apple wedges and thyme. Cook for 3–4 minutes until the apples are lightly caramelised. Set aside with the pork.
Return the caramelised shallots to the pan. Add the chicken stock, cream, Dijon mustard, wholegrain mustard, honey and apple cider vinegar.
Stir, scraping up the flavour from the bottom of the pan. Add the 15 g butter and stir until melted.
Season with cracked black pepper and a pinch of salt if needed. Simmer gently for 2–3 minutes.
Return the pork chops and apples to the sauce. Cook gently until the pork reaches 63°C internally, then rest for 3–5 minutes.
Meanwhile, heat the olive oil and butter together in a separate skillet over medium heat.
Add the asparagus and cook for 3–4 minutes, turning occasionally.
Add the chopped garlic, a pinch of salt and cracked black pepper. Cook for another 30–60 seconds, tossing the asparagus through the garlic butter.
Serve the pork chops with the garlic asparagus, caramelised apples and honey mustard sauce. Buttery mashed potato is optional.
