Honey Mustard Pork Chops and Creamy Mash Potatoes

Honey Mustard Pork Chops and Creamy Mash Potatoes

Serves 2

Ingredients
4 x Pork Chops (trim fat for healthy option)
1 tablespoon of herbs de Provence
1 tablespoons of dried basil
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of pork & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat philly or cream cheese
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, herbs de Provence, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the pork chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the pork chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the Pork chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
12. Turn the pork chops and glaze the other side, place back under the grill for 5 minutes.
13. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
14. Add the milk, basil and cream cheese and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
15. Once the pork is ready place the chops onto the plates with the mash potato.
16. Re-heat the gravy if needed.
17. Drain the green beans and serve with the chops and mash potato.
18. Gently pour the gravy over the chops, mash potatoes and green beans to your liking and season to taste.