Slash the rind of the chops to prevent them from curling up as they cook. Brown the chops on both sides in a little oil, then drain well. Place chops in an ovenproof dish.
Mix together tomato puree, onion, ½ cup of water, brown sugar and lemon zest. Put in a saucepan and bring to the boil. Pour this mixture over the chops and bake for about 20 minutes.
Peel, core and slice the apples. Place on top of chops and baste with the casserole juices. Sprinkle with cinnamon and cloves. Return the dish to the oven and bake for a further 20 minutes or until the chops are cooked through (adding additional water if necessary).
Serve with a selection of seasonal steamed vegetables.