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.