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 ...

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 ...

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 ...

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.

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.