300g potatoes scrubbed and chopped into 2cm pieces
1/2 butternut squash peeled and cut into 3cm pieces
100g cavalo nero roughly chopped with stalks removed
Preheat oven to 200°c and warm a baking tray for the potatoes
Toss potato and squash pieces in a little oil, salt and pepper and the chopped sage leaves and spread on the hot baking tray.
Add a little oil to a frying pan and fry seasoned chops on a high heat for 6-8 minutes to add some colour. Stand on their sides (fat side down) at the side of the pan while you fry the apples in the remaining fat for 5 minutes to caramelise slightly.
Use a spatula to turn the potatoes and squash after 15 minutes. Loosen any bits that have stuck to the tray.
Add the cavalo nero to the tray and lay the steaks on top of the potato mixture and lay the apples and sage leaves over the top and roast for a further 10 minutes.
Remove the chops to rest in a warm place for 10 minutes while you continue to crisp up the vegetables (if needed) in the oven.
Serve the chops with the apples and roasted veg combo.