700gpotatoesDesiree, Maris Piper or King Edward, organic
2tablespoonfresh thymeorganic,
10gbutterorganic
500gsavoy cabbageorganic
25mlmilkorganic
2tablespoonrunny honeyorganic
2tablespoondijon mustardorganic
800gpork loin chops200g each
Instructions
Bring a pan of lightly salted water to the boil. Peel the potatoes and cut into chunks about 2cm². Simmer in the water for 8 - 10 minutes until tender. Remove and drain.
Meanwhile, in a frying pan, melt half the butter over a medium heat. Add the thyme leaves and fry for 3 minutes until soft.
Pre-heat the grill to medium heat.
Chop the cabbage into ribbons about 1cm thick then add to the frying pan with a splash of water. Cover the pan and cook for 8 - 10 minutes then drain. You can either stir this into the mash or leave separately. Cover the pan to keep warm.
Mix the honey and mustard together in a bowl then brush the mixture over the chop. Place under the grill for 4 - 5 minutes. Turn over. Brush the other side with the honey and mustard and grill for 4 - 5 minutes until the chops are golden and cooked through.
Serve together with the mash and the cabbage.
Notes
In a hurry or not all eating together?You can prepare the mash and cabbage and re-heat it when ready. Prepare the honey and mustard and grill the chops when you need them.[nutrition-label]