2 pork chops (pork loins will do instead)

500g potatoes, peeled & quartered

8 closed cup mushrooms

140g bag of baby spinach

50ml single cream



Pork chops topped with creamy mushrooms & spinach

preparation 5 mins • you cook for 16 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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Creamy mushrooms and a nice meaty pork chop. Add in a bit of feel-good from the healthy spinach with a nice dollop of mashed potato, and you have a perfect weeknight meal in front of the telly. Big food packed with big flavour.

Large pot to boil the potatoes

Saucepan/wok to cook the mushrooms/spinach

Spoons to stir


Before you start, have all the veg chopped, with your tins open and bottles ready. Put your large pan on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put a pan of salted boiling water on the hob and add the potatoes straight in. They should take about 15-16 minutes to be ready to mash, so if you leave them for 10 minutes, you should be able to get everything finished at the same time. After 10 minutes, have your grill preheated to a high heat, then season the pork on both sides with salt & pepper.

Using a sharp knife, you need to make small incisions into the fat of the pork, as in the photo on the right. Cut through the fat every inch or so. Put the chops under the grill for 3 minutes each side and then wash your hands and get rid of your chopping board.

Whilst the chops are under the grill, put your other pan on the hob on a high heat and go and quarter the mushrooms. Add a swirl of oil to the pan and then drop in the mushrooms. Add a pinch of salt and pepper to the mushrooms and give it a stir. Check the potatoes and if they're ready to mash, drain them and then put them back in the pan. Give the mushrooms another stir and then the pork should be ready to turn. Turn the pork and put them back under the grill.

Once the mushrooms start browning, turn the heat down to low, and if you haven't done the potatoes, drain them now and put them back in the pan. Turn the heat onto low for the potatoes and then mash away all the lumps. Add a knob of butter and then stir it in until melted. Next adding a splash of milk at a time, stir the mash to incorporate the milk until you've got a nice creamy consistency. Set this aside whilst you finish everything else.

It should be time to take the pork out from under the grill, so remove to a board to rest. Turn the heat up high on the mushrooms and add in the spinach, moving it around the pan. The spinach should only take about a minute to wilt, then add in the cream and stir. When the cream starts to bubble, turn the heat off and take everything over to serve.

To serve, put a chop onto one side of your plate and then top with the mushrooms & spinach. Add a nice dollop of mash to the side and you're done!

I hope that you enjoy it.


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