For the pork, take some scissors and make diagonal cuts into the fat 1/4-inch deep, making sure you don’t cut into the meat. Heat the olive oil in a frying pan and season the pork chops on both sides. Add the pork to the pan and fry over moderate heat for 2-3 minutes. Add garlic.
Turn the pork over and cook for another 2-3 minutes. Add half of the butter towards the end of cooking and then the sage leaves and baste the chops with the butter while they finish cooking.
Drain the excess fat from the pan and then deglaze with Marsala. Reduce the Marsala until you are left with a syrupy sauce. To check if the pork chop is cooked the flesh should feel firm but still slightly springy when pressed. Rest the chops for 5-10 minutes. Remove the garlic & thyme before serving.
Apples and radicchio:
For the apples and radicchio, heat the olive oil in a frying pan over a moderate heat. Add the apples and fry for 5 minutes, turning them now and again until just under cooked. Add the radicchio to the pan and cook for another 1-2 minutes, until they begin to wilt. Add the thyme and finally, a splash of cider vinegar and reduce it down over a high heat for about 30 seconds-1 minute. Tip the apples and radicchio onto a plate and keep warm.
For courgette tempura, Sift the flour into a bowl with ½ a teaspoon of salt. Make a well in the middle then add the egg yolk and gradually beat in 150ml cold water to make a smooth batter. Whisk the egg whites to soft peaks then fold into the flour mix.
Heat enough oil to come a third of the way up a shallow saucepan to a temperature of 180˚C. Have a baking tray lined with kitchen paper ready to place the deep fried courgette on once cooked.
Deep-fry the courgette batons in batches. One by one, dip them into the batter then transfer to the hot oil, using a pair of tongs. Fry for 3-4 minutes until crisp and golden in colour. Transfer to the tray to absorb any excess oil and keep warm in a low oven while you fry the rest.
To serve, pile the apples and radicchio onto the centre of 4 warm plates. Slice the pork then rest on top and spoon over the sauce. Garnish with the courgette tempura.
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