Honey-Glazed Pork Chops with Spinach Mash

cook 10 mins
  • 1 tablespoon clear honey
  • 1 tablespoon wholegrain mustard
  • 4 small pork chops, about 175 g (6 oz) each
  • 100 g (3 1/2 oz) pack instant mashed potato
  • 3 tablespoons crème fraîche
  • 50 g (2 oz) butter
  • 200 g (7 oz) spinach leaves
  • pepper
  • Mix together the honey and mustard, then brush over the chops. Cook under a preheated medium grill for 3–4 minutes on each side or until cooked through.
  • Meanwhile, make up the instant mash according to the pack instructions, season with pepper and mix in the crème fraîche. Melt the butter in a large saucepan and cook the spinach over a medium heat, stirring, for 2 minutes until just wilted.
  • Stir the spinach into the mash and serve with the pork chops.
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