Maple-roast pork with greens




  • 1 tbsp smoked paprika

  • 4 tbsp maple syrup

  • 3 tbsp vegetable oil

  • 4 large pork loin chops, about 250g/8¾oz each

  • sea salt and freshly ground black pepper

  • 2 tbsp mayonnaise

  • 1 tbsp grain mustard

  • 250g/8¾oz greens or spinach

  • knob unsalted butter

  • squeeze lemon juice


  1. Mix the paprika, maple syrup and two tablespoons of the vegetable oil together in a bowl, and rub into the pork chops.

  2. Cover and refrigerate for one hour or longer.

  3. Preheat the oven to 170C/340F/Gas 3. Heat the remaining oil in a frying pan and gently pan-fry each chop on both sides, until they starts to blacken. (Be careful, as the rendered fat might spit.)

  4. Using tongs, hold the chop at right angles to the pan to colour the strip of fat as well, then transfer to a baking dish.

  5. Bake for 25 minutes until tender and cooked through.

  6. Mix the mayonnaise and mustard together and set aside.

  7. Wash and dry the greens and finely shred. Cook in boiling salted water until tender, drain and dress with the butter, lemon juice, sea salt and freshly ground black pepper to taste.

  8. Spoon the pan juices over the chops and season well with more salt and freshly ground black pepper.

  9. Serve the chops with the greens and the mustard mayonnaise.