Bring pork chops to room temperature.
Preheat oven to 180°c.

Core and thinly slice the apples, leaving the skin on. Set aside.

Slice half a bulb of fresh fennel finely and sweat it off in a pan with a little oil.
Roast at 180°c for approximately 15 minutes in a small roasting dish.

Whilst the fennel is cooking, sear the chops on both sides in a medium hot pan until golden.
Increase heat slightly, and stand the chops on their skin to sear the edges.

Place sliced apples onto roasted fennel. Add another dollop of oil.
Position pork chops on top and drizzle with 2 Tbsp apple syrup, adding salt and pepper to taste.
Roast for a further 15-20 minutes (depending on how you like your pork chops).

TO SERVE
Add the rest of the apple syrup to pork chops and vegetable mix, before plating up.
This dish pairs well with a kumara or potato mash.