Pork with Cheese and Cider
4 pork loin chops
1 tbsp olive oil
400g/14oz new potatoes, halved lengthways
2 apples, cored and sliced
6 tbsp dry cider
6 tbsp hot vegetable stock
1 tbsp chopped fresh sage leaves
50g/2oz Roquefort cheese
3 tbsp double (heavy) cream
salt and ground black pepper
3 tbsp chopped fresh parsley
1 Preheat the oven to 230°C/450°F/Gas 8.
2 Snip the fat on the pork chops at regular intervals with a pair of scissors to stop them curling as they cook.
3 Heat the oil in a flameproof roasting pan set over a medium heat and brown the chops on both sides. Remove.
4 Add the potatoes to the roasting pan and turn them in the oil. Roast in the oven for 15 minutes.
5 Tuck the chops and apples in among the potatoes, then pour in the cider and hot stock. Add the sage and return to the oven for 15 minutes or until the pork is cooked through.
6 Crumble in the cheese and stir in the cream and return to the oven for 5 minutes until melted.
7 Season to taste and serve sprinkled with parsley.