Honey & Mustard Hump Back Pork Chops, Cauliflower Mash & Sautéed Greens | DonalSkehan.com, Taking the humble pork chop up a notch with a honey mustard glaze and creamy mash.
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Honey & Mustard Hump Back Pork Chops, Cauliflower Mash & Sautéed Greens

February 14

This recipe is worth a visit to your butchers for the best quality pork chops you can find. You want nice thick chops ideally on the bone and most definitely with the skin on. The cauliflower mash here can be used as a side to many pan fried or roasted meats and is good addition to your regular repertoire.


  • serves Serves 2
  • time 45 mins


  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.

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For the chops:

2-4 pork rib chops on the bone, skin on

6 sage leaves

1 tbsp butter

1 tbsp olive oil

1 large garlic clove, finely sliced

2 handfuls of greens (kale, chard, spinach)

1 tbsp honey

1 tbsp wholegrain mustard

1 tbsp apple cider vinegar

Sea salt and ground black pepper

Cauliflower mash:

1 small head cauliflower, cut into florets

1 tbsp butter

1-2 tbsp cream cheese

1 tsp thyme, finely chopped

A small handful chives

You'll Need

Metal steamer


Food processor

Large oven proof pan


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It is from the Irish that the word ‘griskin’ comes, meaning the best part of the loin. Some idea of the usefulness of the pig is given in this extract from The Irish Journals of Elizabeth Smith, 1840–50, of Baltiboys House,Blessington. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

November 20th, 1842

‘A present from old Peggy, the back griskins of her pig … it will be the most delicious bacon ever cured, but all the comfort that so small a weight of consumable material will give, the skin for a sieve, the lard for kitchen and the bones for soup, the blood for puddings, and the inmeats, a week’s dinners, it will be a very merry Christmas …’