Back

Mustard Mash with Pork Chops

  • difficulty

    easy

  • serves

    4

  • cooks in

    30 to 45 mins

  • calories

    499 per serving

Ingredients

  • 4 pork chops
  • 1 garlic clove, chopped finely
  • 1 tsp coconut oil
  • 750g potatoes, peeled and cut into chunks
  • 3 tbsp Dijon mustard
  • 1 tbsp French mustard
  • 100ml milk/milk alternative
  • 25g butter (optional)
  • Salt & pepper to season
  • 4 handfuls of spinach

Cooking Directions

  1. Place the potato chunks in a large saucepan, cover with water and bring to the boil. Simmer for 15-20 minutes or until tender, drain and return to the pan.
  2. Mix the coconut oil, garlic, salt and pepper in a bowl until combined and then add the lamp chops. Massage the mixture into the chops with your hands.
  3. Place the chops into a hot frying pan/griddle until golden on both sides and then turn the heat down and cook through as desired. Tip: As a guideline but depending on the size and thickness of the meat: Rare = 2-minutes, Medium = 3-5mins & Well Done = 5-8mins. To check, take a sharp knife and cut into the middle of the thickest part and see if its cooked enough for you.
  4. When cooked remove the pork and wrap it to keep it warm. Add the spinach to the frying pan until it starts to wilt.
  5. Meanwhile mash the potatoes with the milk, butter and mustards. and season to taste.
  6. Serve the pork and mash alongside the wilted spinach.