2) In a hot pan, slowly cook the pork chops until fully cooked. While the chops are cooking prepare the sauce.
3) Melt the unsalted butter in a second pan, mix in the apple, sultana and sugar mixture, add the demi-glace and saute until the apples are soft.
4) Remove 3 slices of apple for each serving and dip in water, sprinkle with salt, and then coat in cornmeal. Deep-fry the apple slices and place on each plate for garnish.
5) Add two chops to each plate, add some of the sauce and serve with either sauteed fresh spinach or tropical rice and black beans.