Pork Chops With Cider & Garlic

2 thick pork chops
1 apple (a floury type or cooking apple is good)
2 cups cider
1 cup sliced mushrooms
good pinch of mixed herbs
pinch of rosemary
2 cloves garlic
salt & pepper

Sear the chops on both sides in a deep fry pan. Peel, core and slice the apple. Crush one clove of garlic and smear it on the chops. When they start to put out some juice, add the mushrooms and the other clove of garlic (crushed) and fry (add a small knob of butter if you like). Lay the apple slices on the chops. When mushrooms are done, you can either take them out and put them on one side, or leave them in - we generally leave them. Add the cider and turn the heat way down. Leave to bubble for about 10 mins. Turn the chops, mixing the apple into the sauce, and let bubble another 5 mins. Remove the chops from the pan and set aside. Now turn the heat up again, and deglaze the pan if it needs it. Add the mushrooms at this point if you took them out. We generally thicken the sauce using gravy powder but a rounded tsp of corn flour in 1/2 cup cold water is good too. When sauce is desired thickness, replace the chops, turning to coat in sauce, and serve with mashed potato.