Mustard Mash with Pork Chops
- 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
- 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.
- 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.
- 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.
- When cooked remove the pork and wrap it to keep it warm. Add the spinach to the frying pan until it starts to wilt.
- Meanwhile mash the potatoes with the milk, butter and mustards. and season to taste.
- Serve the pork and mash alongside the wilted spinach.