Preheat the oven to 220°C.

Rub the pork chops with olive oil, salt, pepper and brown sugar. Gently press 3–4 sage leaves on each cutlet. Peel the apples, cut them into quarters, remove the cores and slice thinly.

Heat a large ovenproof pan over medium heat. Sear the chops for 2–3 minutes per side until caramelised. Add the butter and let it brown slightly for 1 minute. Slowly pour in the apple cider and add the fresh thyme.

Bring to a simmer, then place the apple slices around the meat.

Transfer the pan to the oven and roast for 15–20 minutes, depending on desired doneness. The liquid should reduce to a sauce. If the pork is cooked before the sauce thickens, remove the meat and continue reducing the sauce on the stove.

Bring the milk and water to a boil in a saucepan. Reduce the heat and slowly stir in the polenta. Cover and cook for 15–20 minutes, stirring regularly.

In a small saucepan, melt the butter over medium heat until it turns golden brown and aromatic (do not burn). Remove from heat.

Stir the gorgonzola and half of the browned butter into the polenta just before serving. Season with salt and pepper. If too thick, add a little milk or butter.

Spread the polenta on plates, top with pork chops, apple slices and sauce. Drizzle with the remaining browned butter and garnish with a sage leaf.