1) Heat the butter in a casserole dish until sizzling, fry the pork for 2-3 mins on each side until browned. Remove chops from the pan. 2) Turn down the heat and put the bacon, carrot, potatoes and swede into the pan and fry until lightly coloured. 3) Place chops back on top of the vegetables, add the bay leaf, then pour over the cider and stock. 4) Cover the pan and simmer for 20 mins until the pork is cooked through and the vegetables are tender.