Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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.

While the wedges cook, peel and grate the garlic (or use a garlic press). Grate the cheese.
Put the onion marmalade into a small bowl and use a spoon to break it up.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the pork with salt and pepper.
Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, transfer the pork to a baking tray and set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. 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.
Divide the onion marmalade between the steaks, then use a spoon to spread it out.
Top with the grated cheese, pressing it down with the back of the spoon.
When hot, grill until the cheese is golden and bubbly, 2-3 mins. Allow to rest for 2 mins before serving.

While the pork is grilling, pop your (now empty) frying pan back on medium-high heat.
When the pan is hot, add the peas and garlic and stir-fry for 2-3 mins. Remove from the heat.

Once everything is ready, serve the pork with the wedges and garlicky peas alongside.
Enjoy!