Champ with Grilled Pork Chops and Mustard Sauce
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Ingredients
- 4 bone-in pork chops
- 800 g floury potatoes, peeled and chopped
- 6 spring onions, sliced
- 150 ml whole milk
- 50 g butter
- 100 ml double cream
- 1 tbsp wholegrain mustard
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 816 kcal
- Protein
- 45.5 g
- Carbohydrate
- 35.9 g
- of which sugars
- 4.8 g
- Fat
- 53.7 g
- of which saturates
- 24.9 g
- Fibre
- 5.2 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter, milk and spring onions.
- 2
Heat the olive oil in a frying pan and cook the pork chops for 5-6 minutes each side until cooked through with no pink remaining.
- 3
Lift out the chops and rest, then pour the cream into the pan and simmer for 2-3 minutes, scraping up any sticky bits.
- 4
Stir in the mustard and season with black pepper.
- 5
Serve the pork chops with the mustard sauce and the champ alongside.
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