- 1 celeriac
- 3 large potatoes
- 4 pork chops
- 1tbsp honey
- 25g butter
- 2 garlic cloves, crushed
- 4tbsp milk
- 1tsp wholegrain mustard
- handful of baby spinach leaves
Cut off the celeriac skin, then chop the flesh into 2cm chunks. Peel and chop the potatoes into 2cm chunks, then boil both in lightly salted water for 15 minutes until soft.
Meanwhile, brush the pork chops with honey and season well. Cook under a hot grill for 5 to 6 minutes each side until tender.
When the potatoes are cooked, drain well. 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.