• 2 pork chop
• 2 tsp of wholegrain mustard
• 50g cheddar cheese
• 1tbsp of crème fraiche
• 500g of waxy potatoes
• 2tbsp olive oil
• juice of 1 lemon
• fresh or dried rosemary

1. Heat the oil in a frying pan and brown the chop all over. You're not cooking the chop here just making sure all the fat has coloured. Prop the chop up agains the pan on the fatty side.
2. Transfer the chops to a shallow ovenproof dish. Cook for 15 minutes in the oven.
3. Mix together the mustard, cheddar and crème fraiche. Spread over the top of the chops.
4. Place in the oven again for 5 minutes until the rarebit has melted and become golden.
5. To make the potatoes, peel and cut into wedges. Place in a pan of salted water.
6. Cook for around 5 minutes. Drain the potatoes in a colander and shake well.
7. In a Baking tray place the oil, lemon juice and chopped rosemary. It's the potatoes in the oil/lemon mix.
8. Leave the potatoes in the oil for 10 minutes before baking for 20-30 minutes until nice and crisp.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.