Pre-heat your oven to 200C and boil a large pot of salted water.
Peel your apples, discard the skin and cut the apple from its core. Dice the apple up very finely. Cut the bottom centimetre from your tenderstem broccoli and discard these leftover dry ends.
Cook your apples in a small non-stick pan on medium-low heat with 1 tsp of butter, 5 tbsp of water, ½ tsp of cinnamon, 1 tsp of sugar (optional) and a pinch of salt for 20 mins. Put a lid on and stir, add a dash of water occasionally if you need to (I added quite a lot of extra water).
Cook your potatoes in salted boiling water for around 15 mins, or until you can easily slip a knife through them.
3 mins before the potatoes are done, put your broccoli into the water. Once 3 mins are up, you can drain both the potatoes and the broccoli, then separate.
Rub some olive oil over each pork chop and season them with salt and pepper. Cook in a nonstick pan on searingly high heat for one minute on each side and one further minute standing on its rind (for a nice crisp edge). Don't overcrowd the pan, sear 2 chops at a time.
Transfer the chops to a baking tray and scatter a few rosemary sprigs across the top. Keep a sprig for your potatoes. Cook in the oven on the middle shelf for 10-12 mins (depending on the thickness of your chops) which should make them nice and juicy inside. Remove them from the oven and rest them for a few mins.
(Step for Little Hands) - Crush your potatoes ever so slightly using the back of a fork or potato masher (which I found worked better). Fry these off in a non-stick pan on high heat with 1 tbsp of olive oil and a tsp of chopped rosemary leaves. Once the potatoes have crisped up around the edges, they are ready.
Serve and enjoy!