Pork with Apples and Shallots

Brown the pork in hot oil. Remove from the pan, sauté the shallots, return the pork to the pan and add the cider. Cover and simmer gently over low heat for about 40 minutes, stirring occasionally. Peel the apples, quarter, remove the cores and cut into wedges. Brown the apples in hot butter until golden brown, add the garlic and cook briefly. Add to the pork along with the fresh green pepper. Simmer for another 20 minutes. Braise the pork with the liquid in the pan, adding a little water if needed. Season with honey, lemon juice, salt and pepper. Season with Calvados and cinnamon. Serve garnished with chopped sage.