Pork Loin and Rosemary Chips

Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn the potatoes halfway through. Add the garlic parcel to the tray for 10-12 mins of cooking time then remove. Meanwhile, grate the remaining garlic (or use a garlic press).

Trim the green beans. Heat a drizzle of oil in a pan on medium-high heat. Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Stir in the grated garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Then transfer to a bowl and cover to keep warm.

Once the garlic has roasted, remove from the foil and squeeze out the flesh. Mash with a fork and pop into a small bowl with the butter and remaining rosemary. Season with salt and pepper, then mix to combine and set aside.

Pop the (now empty) pan back on high heat with a drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.Spoon over the butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.