Pork chops and mash are always a win, but this version feels extra yummy thanks to McCain Mashed Butternut and crispy potato wedges on the side. The real hero is the quick pan sauce, made right in the same pot after the chops, so you keep all those tasty browned bits.

Prep: 5 to 10 mins | Cook: 10 to 15 mins | Serves: four to six

Ingredients

• McCain Mashed Butternut
• McCain Wedges
• 8 pork neck chops
• 2 tbsp olive oil
• Salt and pepper, to taste

Mustard herb sauce
• 1 heaped tbsp butter
• 1 small onion, finely chopped
• 2 tbsp whole grain mustard
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup chicken stock
• Salt and fresh cracked pepper, to taste

Method

1. Cook the McCain Mashed Butternut and McCain Wedges according to the packet instructions.
2. Pat the pork chops dry, then season well with salt and pepper.
3. Heat a pan over high heat until very hot, then add the olive oil.
4. Cook the pork chops for about 5 minutes per side until browned, then remove and rest.
5. In the same pan, add the butter and onion and cook until golden.
6. Stir in the mustard, thyme, sage, paprika, and garlic powder.
7. Pour in the chicken stock and stir, scraping up any browned bits from the pan.
8. Simmer on medium heat for about 5 minutes until the sauce reduces slightly.
9. Return the pork chops to the pan, cover, and switch off the heat.
10. Taste the sauce and adjust seasoning, then serve hot with mashed butternut and wedges.