Partly cook the potatoes in a pan of boiling, slightly salted water for 10 minutes. Once that is done, drain them then set them aside.
Heat the oil and butter in a large frying pan.
Season the chops then place them in the frying pan to brown over a high heat until slightly golden. Place them on a plate.
Add the onion to the frying pan and cook for 10 minutes and then remove and set aside.
Cut the apple into 8 wedges, removing the core. Nestle the wedges in a roasting dish with the potatoes, add in the onions then pour in the cider and vegetable stock. Cook in the oven for 15 minutes until the potatoes are tender.
Add in the chops and return to the oven for a further 10 minutes.
Crumble over the Stilton and return for 3 minutes or until the cheese has melted.
Serve the pork chops on top of the potatoes and enjoy!