Honey and Mustard Pork Chops with Colcannon Mash
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Ingredients
- 4 bone-in pork chops
- 1 tbsp clear honey
- 1 tbsp wholegrain mustard
- 800 g floury potatoes, peeled and chopped
- 300 g cabbage, roughly chopped
- 50 g butter
- 100 ml whole milk
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 45.2 g
- Carbohydrate
- 40.4 g
- of which sugars
- 9.7 g
- Fat
- 38 g
- of which saturates
- 16.7 g
- Fibre
- 6.5 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
Mix the honey and mustard together and rub over the pork chops.
- 2
Heat a frying pan and cook the chops for 5-6 minutes each side until golden, sticky and cooked through with no pink remaining.
- 3
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and milk.
- 4
Cook the cabbage in boiling water for 6 minutes, drain well and stir through the mash.
- 5
Serve the pork chops with the colcannon mash.
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