5 Ingredient Pork and Mash with Green Apple

250 g pork loin medallions (this amount is 2 medallions, but technically you only need 1. Depends how big they are and how hungry you are. If you cook both, other ingredients here don't change. Cooking this amount there's usually a little left over for lunch the next day.)
1-2 green granny smith apples (depends how large)
1 large potato
½ cup frozen peas
butter for cooking and mashing
OPTIONAL - olive oil (to prevent butter burning in pan), salt, pepper, parsley, lemon (if you want a little squeeze over the apple)

Remove any excess fat from pork, unless you like that kind of thing. Salt and pepper both sides.
Peel and chop potato. Boil in saucepan until very tender. At last minute add in the frozen peas to cook.
While potato is boiling, peel and finely slice apple and put into frying pan in water to boil until soft. Keep adding water so the apple doesn't dry off.
When apple is soft but not mushy, push apple to one side of pan, and add a little olive oil and a knob of butter to the other side of pan and add pork. Fry pork approximately four minutes per side until done.
Either use a thermometer or cut it open a little and peek inside. It should not be pink, and the juices should run clear. Take it off the heat (erring on the side of not over-cooking) as the pork will continue to cook when resting. The apple will mix a little with the pork juices, which is the idea. Rest pork for a minute or two.
While pork is resting, drain potato and peas and mash together with a good amount of butter until smooth to your liking.
Serve pork with makeshift apple sauce. Season to taste and sprinkle with parsley.