Serve with a full flavoured green vegetable like broccoli, curly kale or savoy cabbage.

Ingredients - serves 4

4 pork chops or steaks
1 small onion
olive oil
2-3 tsp Dijon mustard
50g strong cheddar cheese
3 tbsp double cream
salt, pepper

Method

1 Finely chop the onion and cook gently in a little olive oil until translucent. Transfer it to a small bowl and add Dijon mustard, cream and cheese, mix to a thick paste and reserve.

2 Cut the rind of the chops in several places to prevent curling. Brush with olive oil, season and cook for 6-8 minutes per side on a griddle or until golden and cooked through. Now divide the rarebit paste between the chops and spread over one side. Place the griddle under a hot grill and cook for a minute until the sauce is bubbling and then serve immediately.