Saddleback Chops with Herby Mash

Suppertime success is guaranteed with Mike Robinson's fabulous recipe for rare-breed chops with a honey-mustard glaze
By Mike Robinson
Saddleback Chops with Herby Mash
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the chops

  • 1 tsp honey
  • 1 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 2 x 250 g pork chops, trimmed

For the cabbage

  • 100 g Savoy cabbage, finely shredded

For the sauce

  • 25 g butter
  • 2 banana shallots, chopped
  • 100 ml white wine
  • 100 ml double cream
  • small bunch sage

For the potatoes

  • 200 g new potatoes
  • small bunch mint


1. Mix the honey, mustard and half the olive oil together. Brush this mixture over the chops.

2. Heat a griddle pan, and cook the chops for 5 minutes on each side, taking care not to burn them. Keep warm.

3. Meanwhile, blanch the cabbage in boiling salted water for 5 minutes. Drain and keep warm.

4. Heat the remaining oil and butter in a separate saucepan and fry the shallots until translucent.

5. Stir in the wine and cook for a further 2-3 minutes before stirring in the cream. Simmer for a further 2 minutes and then add the sage.

6. Cook the potatoes in boiling salted water until tender. Drain and crush with a fork. Stir in the butter and mint.

7. To serve, pile the potatoes onto a plate, and accompany with the cabbage. Top with the chops and pour over the sauce.

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