Seared Pork & Parmesan Fries

While the fries are baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the chives.

Season the pork loin steaks with salt and pepper. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until tender, 4-5 minutes. TIP: Add a splash of water to help the veggies cook faster! Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium heat and add the butter and garlic. Cook until fragrant, 30 seconds. Add the cooking cream, chives, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and a pinch of salt and pepper. Cook, stirring, until thickened, 1-2 minutes. Add the resting juices from the pork. TIP: If the sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency.