Pork Chops with Cauliflower Mash and Greens

Method

1. 1

   Start the potato

   Cut the potato into even 2cm chunks and lower into salted simmering water. Potato takes longer than cauliflower — get it in the pan first and set a timer. You want it almost-tender before the cauli joins it, not racing it from cold.

2. 2

   Add the cauliflower

   After about 8 minutes, add the cauliflower florets to the same pan. Simmer together another 6–8 minutes until both are properly fork-tender. Drain hard and leave to steam-dry in the colander for a minute so the mash is fluffy, not wet.

3. 3

   Sear the pork

   While the veg cooks, pat the pork chop dry and season both sides hard with salt and pepper. Get a heavy pan smoking-hot, add the high smoke point oil (high smoke point — never extra virgin in a ripping pan), and sear 3–4 minutes a side depending on thickness until deeply browned and just cooked through. Rest 3 minutes — non-negotiable.

4. 4

   Steam the broccoli

   Steam the broccoli until bright green and just tender, about 3–4 minutes. Stop while it still has a bit of bite; grey broccoli has left the chat.

5. 5

   Mash and season

   Mash the drained potato and cauliflower together while hot with most of the extra virgin olive oil. Season with sea salt and black pepper, then taste — cauliflower swallows seasoning, so go again if it tastes flat.

6. 6

   Plate and gloss

   Spoon the mash onto the plate, lean the rested pork against it, add the broccoli, and drizzle the last of the extra virgin olive oil over the greens. One final crack of pepper and go.