Pan-Fried Thyme & Garlic Pork, Blistered Tomatoes & Maltese Baked Potatoes - Ainsley Harriott

Ingredients

• For the Pork
• 4 tbsp white wine
• 2 tbsp olive oil, plus an extra drizzle
• 3 sprigs of thyme
• 3 cloves of garlic, 1 minced, 2 whole and smashed
• sea salt & freshly ground black pepper
• 4 pork loin chops, 1 inch thick, bone in, room temperature
• 2 tbsp unsalted butter, plus an extra knob
• 250g cherry tomatoes, left whole
• runny honey, for drizzling (optional)
• 2 tbsp chopped parsley
• 200g asparagus spears, to serve
• For the Potatoes
• 1 kg potatoes, peeled and thinly sliced
• 2 medium onions, peeled and thinly sliced
• 2 tbsp olive oil
• 2 tsp fennel seeds, lightly bashed
• 3 cloves of garlic, minced
• 250ml hot chicken or vegetable stock