You'll also need:
zip lock bag
Preheat an oven to 180°C and boil a big pan of water.
Wash the potatoes and cut into chunky steak cut chips.
Bake for 40 minutes, turning them over half way through.
Stick the trimmed pork fillet into the zip lock bag with the thyme and half the butter.
Seal the bag with as little air inside as possible.
Place the bag in the gently simmering water and cook for 25 minutes.
Trim the chicory into individual leaves and slice the apple into wedges.
Melt the remaining butter in a pan and place in the chicory leaves and apple.
Sprinkle over the sugar and a little salt.
Pour the cider into the pan. Cover and simmer for 10 minutes until the leaves soften.
Pull the pork out of the bag and sear in a hot, oiled pan until golden and crisp.
Allow the pork to rest on a warm plate for 2 minutes before slicing.
Serve the pork with the braised chicory and apple along with a squeeze of lemon juice and the hot baked steak chips.