Honey & Mustard Hump Back Pork Chops, Cauliflower Mash & Sautéed Greens

Method

1. 1. Preheat the oven to 250˚C/480°F/ Gas Mark 8.
2. 2. Steam the cauliflower in a metal steamer in a pot of simmering water, cover with a lid and cook for 10 minutes or until tender when pierced with a fork.
3. 3. Transfer the cooked cauliflower to a food processor with the remaining ingredients and blitz until completely smooth. Check seasoning and add 1-2 tbsp of milk if you would prefer a smoother consistency.
4. 4. Deeply score the fat and skin on the pork chops at 3-4cm intervals with a sharp knife. Press sage leaves into the flesh of the pork chops and sprinkle generous with sea salt and ground black pepper.
5. 5. Heat a large oven proof pan over a medium high heat and add the butter and oil. Fry the pork chops for 3 minutes either side or until they have a nice golden brown colour. Pay particular attention to the skin and fat on the side, use a tongs to ensure it gets good colour and crisps.
6. 6. Place the whole pan in the oven and cook for 8-10 minutes until the pork chops are cooked through. Remove from the oven and place back on the heat, add the garlic and mustard greens and toss until just wilted. Remove and place on serving plates with the cauliflower mash.
7. 7. Bring the pan back to a high heat and add the white wine vinegar, honey and mustard, simmer quickly until it thickens slightly and baste the pork chops.
8. 8. Serve the pork chops alongside the cauliflower mash and mustard greens.

• Spring
• Autumn
• Winter
• Main Meals
• Family

Ingredients

• US
• METRIC

You'll Need