Roasted Pork and Apples with Butternut Squash Purée

Marinade

• 30 g cider vinegar
• 30 g runny honey
• 15 g wholegrain mustard
• 10 g olive oil
• 4 pork chops, boneless, visible fat removed (approx. 230 g each)

Pork Chops

• 1 onion, thinly sliced (5 mm)
• 2 eating apples, cored, each cut into 6-8 wedges
• 15 fresh sage leaves
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 70 g cider

Butternut Squash Purée

• 1 butternut squash (1000-1300 g), peeled, diced (2 cm)
• 50 g skimmed milk
• 200 g fresh spinach leaves
• 30 g unsalted butter, diced
• 1 - 1 ½ tsp fine sea salt, to taste
• ¼ tsp ground black pepper