Peel potatoes and cut into neat cylinders, then sear both flat sides in butter until nice and golden brown. Season with black pepper,
then pour in hot chicken stock to come half way up the potatoes and simmer gently until cooked, about 15 minutes. Meanwhile,
season pork chops and brown in very hot oil. Keep warm in the oven, while you quickly toss in the same pan a finely chopped shallot,
crushed garlic and halved cherry tomatoes – a mix of different colours is very pretty. Throw in a splash of white wine,
bring to a boil to thicken slightly, add chopped basil and serve with the pork chop and the fondant potatoes.