• 3tbsp Clear Honey;
  • 1 tbsp Coarse Grain Mustard
  • 4 Pork Chops
  • 1 bunch Spring Onions, sliced
  • 50g butter
  • 800g potato, mashed
  • Spring greens, to serve
  1. Preheat the grill to medium. Place the honey and mustard in a bowl together and mix. Brush the mixture on one side of the chops and grill this side for 10 minutes.

  2. Turn the chops over and brush the other side of each chop with more of the honey and mustard mixture. Grill for a further 10 minutes until cooked.

  3. Meanwhile, cook the spring onions in the butter over a low heat for about 4 minutes. Heat the mash and stir in the spring onions and butter.

  4. Serve the chops with the champ and spring greens.