Creamy cider pork chops with sautéed rosemary potatoes

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 150c.
Heat a sauté pan with a little oil. Drain, reserving the marinade, and pat dry the pork. Cook for six minutes 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 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.