Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle (for the turnips).

Step 2

Turnip mash: Place a large saucepan of lightly salted boiling water on high heat. Cook the turnips for 15-20 minutes until tender. Drain and leave to drain in a fine sieve to remove any excess water. Then place in a large bowl and mash with a knob of butter, salt and pepper. Set aside.

Step 3

Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned - about a minute. Shake often so they don’t burn.

Step 4

Green beans: Place a large saucepan of salted boiling water on high heat. When boiling, cook the green beans for 2 minutes. Drain, coat in sesame oil and scatter with toasted sesame seeds. Set aside and keep warm.

Step 5

Chops: Place a large, dry frying pan on high heat. On a chopping board rub both sides of the chops with salt, pepper and olive oil. Place chops in the hot pan and sear for 3 minutes either side. Don’t forget to roast the fat edge – hold the pork chop on its edge (using tongs or 2 spoons) to crisp it up. Remove from pan and set aside.

Step 6

Mustard cream sauce: Using the same pan you cooked the chops in, cook the onion, with a little salt, in a knob of butter on medium heat for 5 minutes until softened and lightly golden. Add the cream and mustard and cook for another minute.

Step 7

Serve the chops on a plate with a side of turnip mash, green beans and topped with the mustard cream sauce.