Ingredients

• 75ml/3fl oz whisky
• 25g/1oz honey
• 1 lemon
• juice only
• 75g/3oz yellow mustard seeds
• 25g/1oz brown mustard seeds
• 50ml/2fl oz water
• 4 x pork loin chops
• French trimmed
• fat removed
• 75g/3oz dried breadcrumbs
• 1 tbsp olive oil
• 25g/1oz butter
• 50g/2oz butter
• 3 tbsp olive oil
• 4 small potatoes
• peeled
• cut into thick slices
• 1 garlic clove
• peeled
• finely sliced
• 2 fresh sprigs rosemary
• leaves only
• salt and freshly ground black pepper
• 400g/14oz baby spinach leaves
• 2-3 tbsp water

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the whisky
• honey
• lemon juice and water into a saucepan and heat until the honey dissolves.
• Stir in the mustard seeds and cook for 1-2 minutes
• or until most of the liquid has been absorbed.
• Blend the mixture in a food processor until creamy (this will take a few minutes).
• Sprinkle the breadcrumbs onto a plate.
• Brush the pork chop on one side with the mustard mixture and dredge in the breadcrumbs. Spoon the remaining mustard into a small bowl and set aside.
• Heat the olive oil and butter in an ovenproof frying pan until hot. Fry the pork chops for 2-3 minutes on each side
• or until golden-brown on each side.
• Transfer to the oven for 6-8 minutes
• or until the pork is cooked through. Remove from the oven and set aside to rest.
• For the sautéed potatoes
• heat the olive oil and half of the butter in a frying pan until hot. Fry the potatoes for 4-5 minutes
• or until golden-brown and tender. Add the garlic and rosemary and season
• to taste
• with salt and freshly ground black pepper.
• Heat the remaining butter in a frying pan
• add the spinach and water and cook for 2-3 minutes
• or until the spinach has wilted.
• To serve
• spoon some potatoes onto each of 4 serving plates
• top with a pork chop and spoon some spinach alongside. Serve with the remaining mustard.