1kg desiree potatoes, peeled and halved
Maldon sea salt and pepper
4 pork chops
1 small handful fresh thyme
1 tsp fennel seeds
10 fresh bay leaves
1 tbsp wholegrain mustard
4 tbsp crème fraiche
Preheat oven to 200C. Parboil potatoes in salted water then drain. Transfer the potaoes to a roasting tray and drizzle with olive oil and sprinkle over thyme and season. Cook in the oven until crispy, turning a few times.
Meanwhile, pound up fennel seeds and bay leaves with pestle and mortar along with 2 tbsp salt until you have a fine green moist paste. Shake through a sieve into a bowl. Rub the chops with olive oil and season with the herb salt on both sides. Preheat a griddle pan until really hot. Add chops and cook for around 3-4 mins on each side. Once cooked, allow to rest for about 4 mins.
Heat cider and mustard in a little pan. Bring to the boil and reduce by half. Add crème fraiche. Bring back to the boil and reduce again until the sauce thickens then remove from the heat. Season to taste.
Serve the chops with the potatoes and drizzle over the cider sauce.