Preheat the oven to 180°C/350°F/Gas Mark 4. Place the pork on a board between two layers of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thick.

In a shallow dish, mix together the vinegar, honey and herbs. Season with salt and pepper. Add the pork and turn to coat. Cover and set to one side.

Meanwhile, heat the butter and oil in a non-stick ovenproof frying pan. Add the onions and cook for 2–3 minutes, stirring occasionally. Add the apples and cook for 2 minutes, until the apples and onions are starting to caramelise. Remove from the pan.

Drain the pork from the marinade and reserve the marinade. Cook the pork for 3 minutes on one side over a medium heat. Turn the pork over and return the onions, apples and reserved marinade to the pan. Place the pan on the middle shelf of the oven and cook for a further 6–8 minutes until the juices run clear.

Divide the pork between four plates, serve with sweet potato mash and vegetables.