Lightly score the chops on both side in a criss-cross pattern at 1cm intervals. If you are using fillet then cut the fillet into medallions about 1.5cm thick
Finely chop the shallots and sage together on a board and then mix together with some butter and salt and pepper.
Spread the butter mixture over the pork
Heat a large frying pan on a medium heat, add the pork and sauté gently for 3-4 minutes until lightly browned.
Sprinkle the cider around the edge of the pan, cover with a well fitting lid and continue to cook for a further 5 minutes (until cooked)
Uncover pan, remove pork, cover in foil and keep warm
Boil the remain juices until slightly reduced and well flavoured, stir in the parsley and add seasoning to taste.
Place pork on warm plates and pour over the sauce.
Serve with broccoli and sautéed potatoes. (Couscous works as well)