Ingredients

• 1kg (2¼lb) purple or Desirée potatoes, peeled and halved
• 4 pork chops, skin removed but kept to one side
•   sea salt and freshly ground black pepper
•   extra virgin olive oil
• 1 small handful fresh thyme, leaves picked
• 1 tsp fennel seeds
• 10 bay leaves
• 285ml (½pt) cider
• 1 tbsp wholegrain mustard
• 4 tbsp crème fraîche
• 2 knobs butter

Method

1. Preheat the oven to 200°C/gas 6. Parboil the potatoes for about 15 minutes. Score the pork skin, season and put it in a warmed roasting tray with a drizzle of olive oil.
2. As the crackling begins to crisp up, add the potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes) and put in the oven for about 15 minutes.
3. Meanwhile, pound the fennel seeds and bay leaves together in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste, then shake this through a sieve into a bowl.
4. Pat the pork chops with a little oil, then season on both sides with the herb salt. Preheat the griddle until really hot. Add the pork chops and cook for about 3–4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked, allow to rest for about 4 minutes.
5. Heat a small saucepan and add the cider and mustard. Bring to the boil, then simmer and reduce by half. Add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat.
6. Add the butter and shake the pan so the sauce shines, then season.
7. Serve up the potatoes with the pork, a piece of crackling and any resting juices from the meat. Drizzle over the cider sauce. Serve with a simple green salad and a pint of cider.

Notes