These pork cutlets offer great value and we are all looking for the best value we can get in January, writes Neven Maguire. This is a very tasty recipe with the herbs and the apple. Apple goes so well with pork. These pork chops are roasted until they’re beautifully golden but still tender and moist.

Pork cutlets with roasted apple

Serves 4

1 small orange

1 tbsp rapeseed oil

1 tsp prepared English mustard

1 tsp chopped fresh rosemary

4 loin pork chops (on the bone)

1 eating apple

1 tsp fresh oregano leaves

50g (2oz) butter, melted

Sea salt and freshly-ground black pepper

Jacket potatoes, to serve

Steamed greens, to serve

  • Finely grate the rind from the orange into a bowl and then squeeze in the juice. Whisk in the oil, mustard and rosemary. Season to taste and pour into a shallow non-metallic dish. Using a small, sharp knife, score the fat and rind of the pork chops, then add to the marinade, turning to coat.

  • Cover with clingfilm and set aside for at least 10 minutes, or up to 24 hours in the fridge is great, to allow the flavours to penetrate the meat.

  • When you are ready to cook, preheat the oven to 220°C (425°F/gas mark 7) Line a baking sheet with parchment paper.

  • Shake off the excess marinade from the pork and place the chops on the lined baking sheet.

  • Cut the apple into slices and arrange four slices on each cutlet. Scatter over the oregano and then brush with melted butter. Roast for 20 minutes, until the pork is cooked through and tender and the apple is golden. Remove from the heat and leave to rest for a couple of minutes.

  • To serve, arrange the pork cutlets with roasted apple on warmed serving plates with the jacket potatoes. Have a bowl of steamed greens to hand around separately.