Overnight in the fridge, marinade the pork in the cider.
In an ovenproof dish, place the Haricot beans; next arrange the pork slices over the beans with the garlic and the apple rounds on the top.
Lastly pour the chicken stock over the dish, sprinkle the fresh parley and season well with the salt and fresh ground black pepper.
Cover the dish with a tight fi tting lid to retain the juices whilst cooking, and place in the middle part of a moderate oven to cook slowly for 1-1 and a half hours.
To serve swirl the double cream over the top, and sprinkle with a little of the fresh parsley.