Pan Roasted Pork

Boil a kettle

Peel the potatoes and cut them all to roughly equal size (approx. 5cm chunks)

Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork

Season the pork steaks to your taste on both sides with salt and pepper

Set aside (cooked in step 3)

Cut the leek(s) in half lengethwise and wash carefully to remove any dirt from between the leaves

Cut the leek(s) into slices (approx. 1cm thick)

Chop the apple(s) into eighths and remove their cores

Crush the garlic with the side of a knife, peel it and chop finely

Add 1/2-1 tbsp of olive oil to a pan on a medium heat

When hot, hold the pork upright in the pan using tongs or forks, frying the fatty edges for 3 min or until brown and crisp

Cook the pork steaks flat for 3 min on each side, or until cooked throughRemove from the pan, cover well and leave to rest

Cook the apple flesh-side down for 1-2 min per side, until colored oven a medium heat

Add the leek and garlic for 2-3 min, or until browned

Strip the thyme's leaves and add to the pan, discarding the stems

Add 150ml (200ml) of water and stir well to lift off the pan residue

Once the potatoes are done, drain and mash with 3 tbsp (6 tbsp) of crème fraîche

Season to your taste with salt and pepper

Add any juices the steaks have released while resting to the pan

Reduce the heat to low and add the mustard and remaining crème fraîche

Season to your taste with salt and pepper