For this recipe it is worth visiting your butcher for the best quality pork chops you can find. You want nice thick chops ideally on the bone and most definitely with the skin on. The cauliflower mash here can be used as a side to many pan-fried or roasted meats and is a good addition to your regular repertoire.

Preheat the oven to 250 degrees. Steam the cauliflower in a metal steamer in a pot of simmering water. Cover with a lid and cook for 10 minutes or until tender when pierced with a fork.

Put the cooked cauliflower in a food processor with the remaining cauliflower mash ingredients (butter, cream cheese, thyme and chives) and blitz until completely smooth. Check seasoning and add 1-2 tbsp of milk if you would prefer a smoother consistency.

Deeply score the fat and skin on the pork chops at 3-4cm intervals with a sharp knife. Press sage leaves into the flesh of the pork chops and sprinkle generously with sea salt and ground black pepper.

Heat a large oven-proof pan over a medium high heat and add the butter and oil. Fry the pork chops for three minutes either side or until they have a nice golden brown colour. Pay particular attention to the skin and fat on the side, use tongs to ensure it gets good colour and crisps.

Place the whole pan in the oven and cook for 8-10 minutes until the pork chops are cooked through. Remove from the oven and place back on the heat and add the garlic and greens and toss until just wilted. Remove and place on serving plates with the cauliflower mash.

Bring the pan back to a high heat and add the apple cider vinegar, honey and mustard, simmer quickly until it thickens slightly and baste the pork chops.

Serve the pork chops alongside the cauliflower mash and greens.