Pork chops with mash, peas and gravy

Simple, satisfying and on the table in about half an hour: pan-fried pork chops with creamy mash, peas, gravy and a spoonful of apple sauce.

Ingredients

• 4 Pork chops
• 10 ml Vegetable oil
• 1 g Dried sage
• 2 g Salt
• 1 g Black pepper
• 1000 g Potatoes, peeled and chopped
• 40 g Butter
• 80 ml Milk
• 300 g Frozen peas
• 30 g Gravy granules, made up with 300ml boiling water
• 100 g Apple sauce

Method

1. Boil the potatoes in salted water until soft.
2. Snip through the fat on the edge of each chop every few centimetres so they stay flat. Rub with a little oil, sage, salt and pepper.
3. Fry the chops in a hot frying pan for about 5 minutes on each side, standing them on their fatty edge for a minute to crisp it, until cooked through with no pink juices.
4. Move the chops to a warm plate and leave them to rest.
5. Cook the peas in boiling water and drain.
6. Make up the gravy with boiling water, stirring in any juices from the resting chops.
7. Drain the potatoes and mash with the butter and milk.
8. Serve each chop with mash, peas, gravy and apple sauce.