| 1 | Trim, peel and cut the carrots into three-inch lengths. |
| 2 | Cut the top and bottom off the fennel and cut into quarter-inch slices and then in half. |
| 3 | Trim the beans and wash the potatoes. |
| 4 | Heat two tablespoons of olive oil in a shallow pan wide enough to take the chops surrounded by the vegetables in one layer. |
| 5 | Lightly colour the chops and remove. |
| 6 | Add the onion and saute for 10 minutes without colouring. |
| 7 | This is important as you need to draw the sugars out from the onion which will help in the caramelisation. |
| 8 | Add the garlic and the rest of the vegetables coating them thoroughly in the oil. |
| 9 | Return the chops to the pan and pour over the cider. |
| 10 | Bring to the boil, allow to reduce for five minutes, lower the heat so the liquid is at a bare simmer, season with salt and pepper, cover and cook for 15 minutes, or until the meat is done. |
| 11 | Remove and keep warm. |
| 12 | Turn up the heat and continue cooking until the sauce becomes thick and coats the vegetables. |
| 13 | Serve with the chops and a genorous sprinkling of parsley. |
