Heat the butter in a pan and fry the garlic for 1 minute, then add to the potatoes and mash well with the milk and mustard. Stir the spinach through and serve with the pork chops and any pan juices.

Fry the fat of the pork chops until golden, then fry the flesh for 3 minutes a side. When just cooked, add balsamic vinegar and allow to bubble. Serve the chops with the warm spring onionand- sweet ...

Add the shallots and pork chops, brown on both sides, then set aside. 4. Add the sage, balsamic vinegar and remaining butter and cook for 5 minutes. Return the pork chops to the pan and bake for 5 ...

This one has a secret ingredient for extra savouriness. Don't worry about making it look fancy; the peaks and ridges on the mash just add to the appeal! Each serving provides 743 kcal, 34g protein ...

Who said pork chops couldn't be posh? Give them apples, onions and mustard, as well as plenty of mash, and you'll have a classy dinner that satisfies. Roll the fat sides of the pork chops in the ...

Boil and mash the potatoes well. Refrigerate for for some time ... Heat the pan with oil for shallow frying. 11. Now, dip the chops completely into the beaten eggs and place them in the pan. Cook on ...

Keep the mash warm. While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl. Place the pork chops on a baking sheet. Cover with the honey mustard ...

Peel the potatoes, chop into even-sized chunks and cook in ... Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil.

I simply love food like this. Great New Zealand lamb chops cooked with plenty of caramelisation, a slightly spicy companion with the carrot, and a cooling fresh condiment to tie it together.

Squash is in season at the moment and I’ve added a recipe for squash mash. A few greens would complete ... ve accompanied it ...