• 1 medium potato (replace with cauliflower rice if high protein)
• 30g parmesan cheese
• 6 stems broccolini
• 1 carrot
• 2 cloves garlic
• small bunch chives
• 2 pork loin steaks
• 15g butter
• 150mL cream
• 2tsp chicken stock powder

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1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Prepare the potatoes - chop into fries about 1cm in thickness, place on the baking tray, toss in olive oil, and season
3. Grate the parmesan over top and toss
4. Bake in the oven until golden - approximately 20 minutes
5. Chop the broccolini in half, chop the carrots into halves lengthways and then chop into pieces half a cm in thickness, finely chop the garlic, and finely chop the chives
6. Bring a pan to medium heat with a drizzle of olive oil
7. Season the pork on both sides and throw on the pan, frying until browned on both sides - approximately 8 minutes
8. Transfer to some tin foil, wrap, and allow to rest
9. Bring the frying pan back to the heat with a drizzle of olive oil and a splash of water, throw in the broccolini, and carrot, cooking until tender - approximately 5 minutes
10. Set aside in a heat proof bowl and place in the bottom of the oven under the fries to keep warm
11. Wipe out the frying pan and return to low heat with the butter
12. Add the garlic and cook until fragrant - approximately 1 minute
13. Add the cream, chives, chicken stock, season with salt and pepper, stirring until thickened - approximately 5 minutes
14. In the final 30 seconds grab the pork out of the tin foil and pour in any of the resting juices, stir through
15. Place the fries, veggies, and pork on a plate, drizzle with the chive sauce
16. Enjoy!

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