Preheat the oven to 190°C. Season the chops and fry gently in the olive oil on each side to brown and partly cook. Place in a small baking dish. Meanwhile, place the apples, onion and water in a saucepan and simmer until tender. Mash well together with the breadcrumbs and sage and season with salt and pepper. Spread the stuffing mixture on top of the chops and bake in the oven for 12–13 minutes until the crumble browns and the pork is cooked through. Serve with the broccoli and lemon wedges on the side. Steamed broccoli with lemon dill dressing: Combine all the ingredients except the broccoli in a bowl and mix with a whisk. Trim the stems from the broccoli. Wash and peel the stems and then cut into strips. Cut the florets into small, uniform pieces and set aside. Bring a large saucepan of water to the boil. Add the broccoli stems and boil for 1 minute. Add the florets and boil for a further 2 minutes. Drain and rinse under cold running water. Drain again. Place in a large bowl and gently toss with the dressing. Serve immediately.