Pork rib chop for two with garlic and sage calvados sauce

British free-range double pork rib chop, Large

Garlic cloves

Sage, fresh leaves

Shallots

Large bunch Spring onions, roots

large bunch Watercress

Chicken stock

Wholegrain mustard

Sea salt flakes

Vegetable oil

Butter

Calvados or british cider brandy

Digital probe thermometer

You will also need