Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Halfway through the wedges' cooking time, bring a large saucepan of water with 1/2 tsp salt to the boil for the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.
Once the oil is hot, add the pork steaks. Cook until browned, 2-3 mins on each side.
Reduce the heat to medium, then fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the pork is cooked, transfer to a baking tray. IMPORTANT: The pork is cooked when no longer pink in the middle.
When the wedges are cooked, transfer them to the bottom shelf and switch the oven to grill on high heat.

Meanwhile, trim the green beans.
When the water is boiling, add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
While it cooks, grate the cheese.

Spread the onion marmalade onto the pork steaks. Top with the grated cheese, pressing it down with the back of a spoon.
When hot, grill until the cheese is golden and bubbly, 2-3 mins. Allow to rest for 2 mins before serving.

Once everything is ready, serve the pork steaks with the wedges and beans alongside.
Enjoy!