1

First, make the Caesar dressing. Put the egg, anchovy fillets, Worcestershire sauce and lemon juice in a mini food processor and process until just combined. With the motor running, gradually add the rapeseed oil and process until thick and creamy.

2

Take the lid off and season with salt and pepper and add a little water if you find the dressing a little thick. Transfer to a bowl.

3

Place a small saucepan of water on to boil and cook the frozen peas. Drain and rinse under cold water in a sieve and set aside til needed for the salad.

4

Finely slice the red onion and set aside.

5

On a chopping board, lay down a sheet of greaseproof paper. Place 1 pork loin cutlet down at a time with one more piece of greaseproof paper. Use a rolling pin to bash until around ½ cm thick. Set aside on a plate as you go.

6

Season the pork with salt and black pepper.

7

Melt 1 tbsp butter with 1 tbsp rapeseed oil in a large frying pan over a high heat. Add the pork and cook on both sides.

8

Add the red onion to the same pan. Fry for about 30 seconds.

9

Then pour in the apple cider vinegar, maple syrup, light soy sauce, wholegrain mustard and apple juice and heat until the sauce is bubbling.

10

Baste the meat well and continue to cook for 8 minutes or until the pork has cooked through and the onions have softened.

11

When the chops are cooked, transfer to a warmed plate and reduce the sauce over a medium heat for a few minutes until slightly thickened - add a splash of water if required.

12

While the sauce is reducing, finish the Caesar salad. To the bowl of dressing, tear in the romaine lettuce, flat-leaf parsley, and coriander leaves. Add the peas and stir through.