Heat a ridged grill pan until very hot, add the pork chops and cook for about 10 minutes until the pork is cooked through, turning the chops over once.
While the pork is cooking, core the unpeeled apples and cut into rings about 1cm thick.
Heat the butter in a frying pan and, when foaming, add the apple rings. Scatter over the chopped sage and chilli and fry for 4-5 minutes or until the apples are almost tender and starting to turn golden. Sprinkle over the sugar and continue to fry until the rings caramelise.
When the pork is cooked, transfer the chops to serving plates and pour the apple juice into the ridged pan. Leave to bubble for 1-2 minutes, scraping the pan with a spoon to incorporate any cooking juices.
Arrange the apple rings alongside the pork and spoon over the cooking juices. Accompany with seasonal vegetables such as carrots and mashed parsnips.