Cheesy Pork, Pepper and Potato One Pot

INGREDIENTS

500g Potatoes – wash and thickly but evenly sliced with the skin on

1 large onion – peel, half and slice

1 pepper – half, deseed and cut into slices

Sachet of Westcountry Sundried Tomato Pesto

Boneless Pork Steaks or Pork Chops

50g of Cheddar cheese – grated

Sachet of Westcountry wholegrain mustard

3 Tablespoons of Milk

FROM YOUR STORECUPBOARD

Oil for cooking, salt and pepper, milk

METHOD

1] Preheat Oven Gas 4, 180C or FAN 160C.

2] In a large bowl mix together your pepper, potatoes, onion, sundried tomato pesto, 1 tablespoon of oil and 60ml of cold water, mix well to coat all ingredients with the liquid added.

3] Tip your potato mixture into a shallow ovenproof dish, spread evenly and season lightly with salt and pepper.  Place in your preheated oven for approx. 20 minutes – your potatoes will be softening and slightly brown, but the mixture should still be quite moist

4] Carefully place your pork on top of your cooked vegetables taking care not to overlap the pork pieces over each other, return to the oven and continue to cook for a further 20 minutes. – when you prod the pork with a skewer or point of a knife the juice should be clear and no pink coming out.  If it isn’t return to the oven for a further 5 minutes.

5] while your pork is cooking mix together the cheddar cheese, wholegrain mustard and 3 tablespoons of milk, cover and stand aside remembering to stir just as you need to use it.

6] Once your pork is cooked sufficiently, remove the dish from the oven, pour the cheese, mustard and milk mixture over the pork and return to the oven for 5 minutes to melt and brown the cheese.

Serve immediately.