Preheat oven to 220 degrees C.
Place the breadcrumbs, garlic, salt and pepper in a large bowl.
Mix to combine and set aside.
Rub the mustard over the pork chops and roll in the breadcrumb mixture.
Place on a lined oven tray and roast for 10 minutes.
Turn the chops over and roast for another 7 – 10 minutes until golden and cooked through.
While the pork is roasting, make the mash by placing the potatoes and apples in a large pot with salted cold water.
Bring to the boil and then simmer until the potatoes are soft (about 10 – 15 minutes).
Drain, return to the pot and mash with the butter.
Season to taste and stir in the chopped sage.
Serve immediately with the pork chops.
Reprinted with permission of Hein Stirred
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