Peel and finely dice the apple so pieces are roughly 1/8–1/4 inch. Finely mince the onion and garlic. Chop the sage and strip thyme leaves from stems.

Cook onion, garlic and apple

Heat 1 teaspoon olive oil in a skillet over medium heat. Add the minced onion and cook, stirring, until translucent, about 3–4 minutes. Add the garlic and diced apple and cook another 2–3 minutes until the apple begins to soften but still holds shape. Remove from heat and let cool 5 minutes.

Combine filling

In a mixing bowl combine the ground pork, cooled onion-apple mixture, chopped sage, thyme, Dijon mustard, brown sugar, kosher salt and black pepper. Add one lightly beaten egg to bind. Mix gently but thoroughly with clean hands or a spatula until evenly combined; avoid overworking to keep the filling tender.

Portion and chill

Using a tablespoon or small cookie scoop, portion the mixture into 18–20 equal portions (about 1 rounded tablespoon each) and roll each portion into a smooth ball. Place the balls on a tray lined with parchment and chill in the refrigerator for 20–30 minutes; chilling firms them so they hold shape during coating.

Coating & Frying

Set up dredging station

Place the flour mixed with 1/4 teaspoon salt and 1/4 teaspoon pepper on a shallow plate. Beat one egg in a second shallow bowl. Place panko breadcrumbs in a third shallow bowl. Remove the chilled pork balls from the fridge.

Coat the bon bons

Working in batches, roll each chilled pork ball first in the seasoned flour, shaking off excess, then dip into the beaten egg to coat, and finally roll in panko breadcrumbs pressing gently to adhere a full, even crust. Place coated bon bons on a clean tray. For an extra-crisp, double-coat: return each coated bon bon to the egg and panko for a second layer.

Heat oil and fry

In a heavy skillet (cast iron or stainless) add about 1/4–1/2 cup vegetable oil to reach roughly 1/4 inch depth. Heat over medium to medium-high until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles immediately on contact. Fry the bon bons in batches without crowding, turning every 1–2 minutes so all sides are golden brown, about 5–7 minutes total per batch depending on size. Use a slotted spoon or tongs to transfer to a wire rack set over a baking sheet to drain. If oil temperature drops between batches, allow to return to temperature before continuing.

Finish in oven (optional)

To ensure pork is fully cooked without over-browning, preheat oven to 350°F (175°C). After pan-frying until golden, transfer the rack with bon bons to the oven for 6–8 minutes until internal temperature reaches 160°F (71°C).

Finishing & Serving

Rest and garnish: let the bon bons rest 2–3 minutes on the rack so excess oil drains and juices redistribute. Arrange on a serving platter, garnish with microgreens or parsley and serve with mustard-honey sauce and lemon wedges on the side.

Serving suggestion: serve warm as an appetizer, 2–3 bon bons per person, or as part of a small-plates selection. Provide toothpicks if serving cocktail-style.