Serves 2

2 pork chops, with a good layer of fat, on the bone
Sea salt and cracked pepper
2 cloves of garlic, thinly sliced
200ml Somerset cider
1 tbsp chopped fresh mint
4 tbsp butter
150g green beans, blanched, to serve

Preheat the oven to 240C/475F/Gas Mark 9. Season the pork chops with salt and pepper, and place them fat side down in a medium-size frying pan set over a high heat. Pan-fry for 3 minutes, so the fat melts away, then turn over and pan-fry the other side for a further 3 minutes. Add the garlic and cook for a minute. Deglaze the pan with the cider, and turn the chops in the liquid.

Remove the chops and juices to an ovenproof dish and put in the oven for 6 minutes, then remove and add the mint to the juices. Place the butter on top and let it melt to create a rich minty sauce.

To serve, place the blanched green beans on a plate, top with the pork and drizzle with the pan juices.

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