Pork chops with swede, mustard and sage

Instructions

1. Preheat oven to 180°C and line a baking tray with tin foil.
2. Peel the swede, cut into thumb-sized chunks and add to the baking tray along with half the sage leaves and the olive oil. Season with salt and pepper and toss to coat. Place in the oven and roast for 30 minutes until browned, caramelised and soft.
3. While that’s roasting, salt the pork chops heavily with sea salt on both sides and leave on a tray in the fridge for 30 minutes, before washing off under cold water and patting dry. Set aside to come to room temperature, while cooking the swede.
4. Place a heavy based saucepan on the heat and add the butter and bacon lardons. Cook over a high heat for 2 minutes until the bacon is crispy and the butter has browned. Reduce the heat and add the diced onion and crushed garlic. Cook for 2 minutes until softened.
5. At this point, remove the roasted swede from the oven and add it to the saucepan along with some of the crispy sage; coat in the butter. Turn off the heat. Use a masher to press it into a rough mash. Adjust the seasoning with salt and lemon juice and add the wholegrain mustard.
6. For the pork chops, heat a non-stick pan with a touch of plain oil. Cook the chops, over medium heat, for 3 minutes on each side until golden brown. Turn off the heat, add a few fresh sage leaves, and allow to rest for a few minutes in the pan.
7. Briefly re-warm the mash, and slice up the pork chop. Serve pork and mash up with a little resting juice from the pan and some sage leaves.