4 free-range pork chops
1⁄2 cup seasoned flour
500 grams kumara, peeled and sliced 1 cm thick
1 onion, thinly sliced
3 slices streaky bacon, sliced
2 cloves garlic, crushed
250 gram bag baby spinach
200 grams frozen peas, cooked
1⁄2 cup cream
1⁄2 cup chicken stock
1 tablespoon whole grain mustard
2 tablespoons chopped mint or flat-leaf parsley
sea salt and freshly ground pepper
Preheat the oven to 200°C.
Brush both sides of the kumara with olive oil and season. Place on a lined baking tray.
Heat the olive oil and butter in a sauté pan. Dust the chops in flour, shake off the excess and brown on both sides. Do not wash the pan. Transfer to the baking tray with the kumara and roast until just cooked through. Cooking time will depend on the thickness of the chops. Remove from the tray, cover loosely and rest for 5 minutes. Continue cooking the kumara until tender.
Add the onion, bacon and garlic to the pan and cook until the onion is tender.
Add the spinach and turn to wilt. Add the peas, cream, stock and mustard, season and bring to the boil. Simmer to reduce a little and stir in the mint.
To serve: Stir any resting juices from the pork into the sauce. Arrange the kumara on serving plates. Top with the pork chops and spoon over the sauce.