4 large Bramley apples, peeled, cored and sliced
1 garlic clove
½ lemon, juice only
2 tsp dried onion flakes
1 tbsp fresh thyme leaves
200ml/7fl oz warm chicken stock
1 tsp grain mustard
200g/7oz pitted green olives
2 tbsp black peppercorns
3 tbsp soft brown sugar
2 tbsp fennel seeds, toasted
1 tsp fennel seeds, toasted and ground
1 tsp mustard seeds
2 tsp nigella seeds
50ml/2fl oz extra virgin olive oil
2 tbsp sea salt flakes
1 tsp Maldon salt
1 slice white bread, crust removed
30g/1oz butter
1 free-range egg, beaten
350g/12oz shortcrust pastry
1 x 4-bone pork loin rack (best end), sliced into 4 chops, fat scored