Direct from the cool-weather cooking catalogue, this honey-basted pork chop with mustard-y mash will make you feel as though you're dining in a Bavarian beer hall. It comes in hot with richly comforting flavours made all the heartier with a side of softly sautéed greens. Prost!
Peel and chop potatoes into 3cm pieces and place in a saucepan of cold, salted water over high heat. Bring to the boil and cook for 15 minutes or until cooked through and almost falling apart. Drain well, return to saucepan and mash with a potato masher. Add milk and mustard and stir until smooth. Season to taste. While potatoes are cooking, continue with step 2.
Combine smoky cumin and coriander blend, red wine vinegar and ½ the oil in a shallow tray. Season with ½ teaspoon salt flakes and pepper. Add pork and toss to coat.
Heat frypan over medium-high heat. Add pork and cook, turning halfway, for 5–6 minutes or until golden and cooked through. Add honey and 20ml (1 tablespoon) water to pan and cook for 1 minute, turning pork to coat. Remove pork from pan and wrap in aluminium foil with any pan juices. Set aside to rest for 5 minutes.
While the pork rests, tear kale leaves from their stems. Tear leaves into large pieces and discard stems. Trim and halve broccolini. Peel and crush garlic.
Heat remaining oil in a frypan over medium heat. Add broccolini, kale, garlic and 20ml (1 tablespoon) water and cover with a lid. Cook for 2–3 minutes or until kale is wilted and broccolini is tender. Season with salt and pepper.
Divide mustard mash and greens between plates. Top with pork and drizzle over any resting juices to serve.