Ainsley's honey and mustard pork chops

Ainsley’s using the honey from our very own This Morning bees to whip up delicious honey and mustard glazed pork chops. It’s quick, easy - and the best news? It comes in at just under £1.50 a head.

Serves: 4

Ingredients

4 lean pork chops (thick cut with bone in)2 tablespoons sunflower oil100ml cider or apple juice4 tablespoons This Morning honey3 tablespoons grain mustardSalt and Freshly ground Black pepperSalt and freshly ground black pepper1 kg sweet potatoes peeled and dicedKnob of butter3 fresh sage leaves shredded (optional)Salt and freshly ground pepper1 x 200g curly kale slicedKnob of butterSalt and white pepperPinch of nutmeg (optional)

Method

Season the pork chops on both sides. Heat a large frying pan, add the oil and chops and cook over a medium heat for 5-6 minutes each side until nicely brown. Remove the pork chop from the pan and pour away any excess fat. Return the pan to a high heat and add the cider or apple juice and scrape the sediment from base of pan. Now add the honey and mustard bring to the boil and then reduce heat, pop on a lid and simmer for 10 minutes until nicely reduced.

Cook the diced sweet potato in water until tender about 10-15 minutes. Drain well, return to pan place over medium heat and after 2 minutes mash and then stir in butter, shredded sage and seasoning.

Steam or boil the kale for 5-6 minutes until tender, drain well add the butter and season with salt pepper and nutmeg.

Serve with the sweet potato mash and buttered kale and drizzle over and around the honey mustard sauce.