Pork steaks with apple chutney and thin cut roast potatoes

This method of cooking potatoes may involve a little more work but is well worth it. They are soft on the inside and have scrumptious, crispy skins. Goes wonderfully with the pork steaks and the apple chutney.

1. Put the oven on to heat, 180ºC fan oven/200ºC/gas 6.
2. Melt the butter and the oil together.
3. Slice the potatoes on the thickest blade of a food processor or slice .5cm by hand.  Arrange the potatoes in a casserole dish, see photo. Push the sliced onions into the potatoes. Brush with the oil and butter and season with salt and pepper.
4. Place in the oven for 1 1/4 hours. The potatoes should be browned and crispy on the top and cooked through.
5. Meanwhile make the apple chutney. Heat the oil in a small saucepan.  Add the onions and garlic and fry until the onion begins to soften. Add the rest of the ingredients and simmer gently for 2 – 3 minutes.
6. 15 minutes before the end of the cooking time put the greens on to cook.
7. Heat the oil in a large frying pan and cook the pork steaks for 2 – 3 minutes each side. If the steaks are very thin make sure you don’t over cook them or they will be dry.
8. Serve the steaks with the potatoes, greens and apple chutney.