Gorgeous flavour pairing of apple cider marinade and rosemary beautifully season these sautéed spuds! Tuck into the method below!
- If you have time, marinate the pork chops for a few hours in the cider. This helps tenderise them and give them plenty of flavour. If not, half an hour will do.
- Bring a pan of water to the boil and parboil the potatoes for 4 minutes. Drain.
- Heat the oven to 150°C, 130°C fan, Gas mark 3.
- Heat a sauté pan with a little oil. Remove the chops from the marinade (reserve the marinade) and pat dry. Cook the chops for 6 minutes on each side, remove from the pan and put on a tray in the oven while you make the potatoes and sauce.
- Add the potatoes to the same sauté pan, season well and add the rosemary and apple.
- Cook until golden brown.
- Meanwhile, gently cook the onion in a little oil until soft, turn up the heat and pour in a good splash of the cider marinade. Reduce by half, turn the heat down, season then stir in the cream and mustard and heat until bubbling.
- Serve the pork on top of the potatoes and with a good amount of the mustard sauce.