Smiley Pig Pork

Begin by pre-heating the oven to around 180 C / Gas 4. Season both sides of the chops. Heat a heavy based frying pan with a little oil and butter and add the chops. Fry for a few minutes to colour and seal. Remove and place in a heavy duty, large oven tray.

In the same frying pan add the onions and garlic and fry for a few minutes. Remove and place in the tray. Do the same with the potatoes and apple. The idea is to slightly colour and add to the flavour.

Add the fennel to the tray. In the frying pan pour in the cider and bring to the boil. Then carefully pour immediately over the pork and vegetables. Season well using fresh ground pepper and sea salt. Add the herbs then cover the tray with thick foil. Use double thickness if possible.

Place the tray in the oven and leave for an hour. After an hour take the tray out of the oven and remove the foil. Keep an eye on the temperature and reduce heat if necessary. After an hour it should be ready. You can vary the cooking times depending on the thickness of the chops and size of vegetables. The result should be tender and nicely cooked vegetables.

Prior to serving heat your plates. Remove tray from the oven and using tongs, plate up evenly the chops and vegetables. Discard the herbs. The cider juices should be remaining in the tray. Heat a hob and place the tray direct over the heat. Bubble away the sauce and using a wooden spoon scrape up any residue. Turn the heat down to low and whisk in the creme fraice and a little butter. Add more seasoning if needed. Spoon over the chops and vegetables and serve.